Gratitude
East End Brewing Company

Gratitude from East End Brewing. Four pack of12 fl oz cans, purchased 26/02/26 from Franklin Beer, Franklin, PA. $ 18.00/$ 0.375/fl oz. On room temperature shelf at distributor, stored at 40 degrees F at home. Reviewed 08/03/26, review 3701. Note that I use DD/MM/YY protocol.
Bottom of can is dated but too blurred to read. Served at 55.4 degrees F in a hand washed and dried Jester King snifter. The final temperature is 60.9 degrees F.
Appearance – 3.5.
First pour – Medium Amber (SRM 12), clear.
Body – Deep Amber (SRM 15), opaque. Under direct light, medium amber with heavy precipitate. When rear-lit, orange amber and glows.
Head – Average (Maximum 3.2 cm, aggressive center pour). Apricot, high density, short duration; the head drops to a 0.3 cm crown fed by spotty carbonation, and a thin complete cap.
Lacing – Excellent! Multiple bands of near-microscopic bubbles which overlap, leaving rooms with tiny stalactites and stalagmites.
Aroma – 3 - None.
Flavor – 3.25 – Slightly sweet with virtually no flavor. No malt, no hops, no alcohol (11.2 % according to the label). No dimethylsulfide or diacetyl. Moderate gastric warming.
Palate – 4 – Medium: Slightly syrupy: Soft carbonation.
Style: To my taste, doesn’t really follow the BA style description.
Final impression and summation: 3.25 Uncredited label art. Although basically odorless and tasteless, as it reaches the final temperature and end of the glass, a hint of lighter “dark fruit” trundles out.

Poured from the can into a teku glass. Assumed vintage 2024 purchased in late October of same year.

Creamy and frothy like forming head, billowing and khaki colored nicely. Tight bubbles and big staying power, with dollop like lacing you could scoop right up it seems. Bright copper red body, with excellent orange light rust clear tinges as well. Great looking brew.

Aroma is practically textbook classic, and takes me back to a better time. Hop hits of bright cherry like marmalade and sticky fruit. Lots of sappy notes and sticky sensing sweetness that doesn't burn but it also not overly sugary either. Toffee sensing crunch it seems you could sink your teeth right into.

Excellent and superior palate. Soft bodied with a good depth and almost creamy sensing. Palate is a great mix of hop heat and fruity to sticky malt character. Booze like cherry and sweet pine sap coating everywhere in the mid palate. Finishes with toffee and pine blasting heat, with chewy candy notes mixed in.

The overall experience is just a great classic American example all around.

12 oz. can from 2024. The color is dark copper with some thin off-white foam. The nose has a hint of wet cardboard. The flavor is a nice balance between the hops and toffee/caramel malt base. The finish has some fruity esters come through. Outstanding.

Draft at the brewery in Pittsburgh

Received a can of East End Gratitude from @DIM 8-24-23. Canned 2-3-23; consumed 12-23-23.

Beer poured a tea-colored brown with a very nice off-white head that is leaving some lacing behind.

Nose is very nice, getting a very nice combination of dark fruits and fresh citrus.

Taste is very well executed! The large malt base gives me notes of caramel, figs, and brown sugar. Hop bill is giving a strong dose of orange and grapefruit with the finish giving a nice pine bitterness; 8/10 on my scale.

Mouthfeel is medium to large bodied with each sip being silky smooth.

Overall this could be Bigfoot's big brother, very similar. Glad i got the opportunity to try, thanks Dan!

 

A: A bole toned decant with a burnt umber aid through the emissions, while the carafe transpires a canvas brown invention. The process is repeated upon the timed stagnations, where the transfers offer/develop a nuanced clarity. At the outset, a complementary collar that briefly supersedes the inch, by suggesting a unison amongst polypeptides & acids. This comes with a bisque to champagne tinge, as the progression works to sever that stature thru a golden fog rim. Accordingly, a severance that offers an elegant latticework, from the refined residues, without obligatory tension. In time, a viscosity element over the painted – monastery – windows, as the increments capitulate a heating engraving

S: A malt to yeast webwork that’s pitted against a new level, of aged refermentation, as the hop effect distantly grows. The entryway hints at the components most found in a Stroopwafel, aside the rich caramel conveys. Moreover, an isoamyl octanoate undercoat to the more direct – dark – fruit bearings, where figs atop flame raisins, before softly ciphering in Pflaumenmus. There is a deciduous camphor airstream in circumference, which adds a mint to menthol element, while a coniferous scots builds upon the bittering strengths. Correspondingly, an earthy headway amongst the woodsy incursions, as hyssop connotations develop, beyond the clove & marjoram orifices. The starch-to-sugar conversions have lessened over the timespan, which lends a relaxed saccharification to the aforementioned pillars. A movement that addresses the vintage through a smart solvency, given the calculated repression on oxygenation. This comes not only with the years, but with phased transfers across balmy – hourly – increments. To that extent, an ethyl acetate reflection that involves a nuanced perception on sherry, for getting Amontillado to reach Latakia tobacco

T: The timeworn has elevated the initial sensitivity on the diastatic enzyme conversions to a new level, which augments the sweetness, by progression. As a result, the gustation is more relaxed on the greenery counters, as the grain bill pushes those bready to doughy reserves. Albeit, a hop effect that remains central to the course, while esters assist in the hourly altitudes. The dispatches are therefore rich in malt outputs, by slinging heath bars aside Torta de nata. Coupled with, barhi dates & dried goji berries, as the yeast draws on an ethyl hexanoate chord. This being the implied red fruits with an aniseed cast, while a colophony sphere mitigates. Due to that fact, a tactful hop impact to impart pine needles near dry cedar wood, while contextualizing floral bouquets. There is a citrus – grapefruit – bitter articulation thru the expansion, which accompanies the candied stone fruits, as acetates build off the clocked intervals. Meanwhile, a distant decant subjected to open air, besides the added years, for degassed complexities over Bustrengo. The notes persevere on the heated draws near Bärenjäger & smoked lavender, while lightly addressing the behaviors most akin to phenylethanols with a caproate partnership. Sequentially, the vintage escorts the 4th hour @ a >78°F interval to lend Madeira, by suggesting Malmsey, which pursues an oxidized nuttiness. A continuation that implores burning Grow houses under elderly Dunskins, beyond the fiery red grounds

M: Cut – bygone – ebullitions amidst a refined adhesiveness, which amends sweetness against the fermentable complications. A warming surface structure that’s smooth upon equalizing, from an age-old viscosity to a calm desiccation. The output is time-honored with an intrinsic richness, as ethanol smartly burns over an attenuated cessation, while a suppressed bite rearguards the aridity

O: An oxidized comfort with a refermented/conditioned involvedness, which kindles a fine silkiness without barrel foreplay. Accordingly, a non-barrel aged vintage that swaps esters, for the more habitual acetates, when calming the greeneries. In this case, the added time is paired alongside an uncapped & decanted patience, as a way to recognize the impact contingent on evaporation and oxidation

 

 

Poured from a can at fridge temp. Pours a murky orange with a thin layer of head. Nose is wonderful - toffee candy all the way. Werther's. Raisins, plums, a touch of minty pine, maple, and a slight citrus peel note.

The taste is awesome. A perfect balance of sweetness and slight bitterness from the hops. Wow. Toffee, pine, citrus peel, raisins, figs, candy, big malty note, bread, and alcohol heat. Really well done.

The mouthfeel is dry, medium bodied, and nicely warming. Some alcohol bite is there. The aftertaste is primarily citrus peel bitterness. Overall, a wonderful example of an American Barleywine. I can't wait to see how these age for a little while.

 

2022 vintage, 12 oz can

pours a very dark copper color. clear. thick cream colored head. great head retention. very nice aroma - toasty caramel malt, classic C-hops - citrus, dank pine. similar flavors in the taste, good balance between the malt and firm bitterness. just a touch boozy. sticky mouthfeel, medium bodied.

 

 

 

 

 

Pours a bright, almost glowing light amber. Plenty of head that for some reason reminded me of a tan macaron in both color and texture. Overall, this is an attractive beer.

Aroma is sweet caramel and molasses with fig and some light alcohol lurking. It's fairly reserved overall, in that nothing bursts from the glass. That said, it still smells quite good.

On the tongue, the alcohol makes a clear and immediate impression, as does the bite from the hops. The malts definitely take a back seat. There's a little bit of sweetness, but it's clearly secondary.

Full bodied and silky smooth. There's a little bit of alcohol warming on the way down, but it's subdued. Low to medium carbonation. Very long finish.

Overall, a good Saturday sipper!

Not sure how I dont have this rates?! I've had it several times before.

I'll rate this 2022 can

The amber hue is beautiful. Also noting hefty sediment st the bottom of the glass.

The smell isn't mind blowing. Its fairly benign and unassuming.

The flavor profile is very bigfoot-esque but definitely better. Its less bitter than Bigfoot and has more caramel sweetness. Still, a pretty bitter and quintessential example of an American barleywine. In fact... i would argue this is probably THEE American barleywine measuring stick. Bigfoot is just too much of a palate wrecker though it does convey all the aspects to familiarize one with the style. Gratitude does it equally as well but with more refinement IMO.

The feel is a little sticky up front but dries out quickly on the finish as you exhale an evaporating heavy dose of ethanol.

Overall Im drinking this one at cellar temperature of about 57ish and I'm not enjoying it quite as much as I recall previously. Could be a beer thats better more chilled, could be I'm off (very likely), or could be accurate at 4.25.

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Drinking this again on 12-2-22 this time chilled. This is arguarbly the best American barleywine I know and blows Bigfoot away with balance and refinement. Bumping twste and overall from 4.25 to 4.75 each for being the arguably best ive experienced per style.