Ghost Pigeon Porter - Coffee Infused
New England Brewing Co.
- From:
- New England Brewing Co.
- Connecticut, United States
- Style:
- American Porter
- ABV:
- 5.8%
- Score:
- +3 ratings needed
- Avg:
- 4.07 | pDev: 4.91%
- Ratings:
- | reviews: 1
- Status:
- Retired
- Rated:
- Oct 05, 2017
- Added:
- Oct 24, 2012
- Wants:
- 1
- Gots:
- 0
NO SCORE
-
-
No description / notes.
Recent ratings and reviews.
Reviewed by woosterbill from Kentucky
4.28/5 rDev +5.2%
look: 5 | smell: 4.5 | taste: 4.5 | feel: 2 | overall: 4.5
4.28/5 rDev +5.2%
look: 5 | smell: 4.5 | taste: 4.5 | feel: 2 | overall: 4.5
Handpump cask at Prime 16, served in a shaker pint. Quite a deal for $3 during happy hour!
A: Dark brown body with garnet highlights; on top is nearly an inch of frothy, pillowy light-brown head. The extreme frothiness makes it clear that it’s a cask pour, and yet its amazing retention and heavy lace almost calls this into question. Gorgeous Porter.
S: Coffee, unsurprisingly, jumps out, but it by no means dominates. Alongside the roasty coffee aromas are complex notes of dark chocolate, flourless brownie batter, and almost toasty earthiness. Just a hint of herbal hops underneath it all. Excellent.
T: Coffee up front, with multifaceted maltiness close behind. Chocolate, char, faint tobacco, earthiness, and herbal bitterness on the finish. More coffee on the dry, lingering aftertaste. Dense and complex, but still quite quaffable. Lovely.
M: This is the beer’s one weak point, as from what I can tell an overly foamy cask necessitated an initial pour into a pitcher before a transfer into my glass. This resulted in a lovely head, but the body is depressingly lifeless. I keep trying to tell myself it’s just the ultra-soft carbonation of a real ale, but it’s just flat. It’s sad that even one of the best American brewer/bar combinations has trouble getting a cask ale just right. Stateside beer bars really need to start poaching experience British cellarmen, as a true marriage of experimental craft brews with traditional serving techniques would be heavenly.
O: Terrific Porter. If the carbonation had been better, it would have been terrifyingly close to perfect for the style. I can’t wait to try the other casks (with different special ingredients) that should be popping up around town in the near future. Coffee works wonderfully, of course, but I’m even more excited to try some of the weirder ones.
Cheers!
Oct 24, 2012A: Dark brown body with garnet highlights; on top is nearly an inch of frothy, pillowy light-brown head. The extreme frothiness makes it clear that it’s a cask pour, and yet its amazing retention and heavy lace almost calls this into question. Gorgeous Porter.
S: Coffee, unsurprisingly, jumps out, but it by no means dominates. Alongside the roasty coffee aromas are complex notes of dark chocolate, flourless brownie batter, and almost toasty earthiness. Just a hint of herbal hops underneath it all. Excellent.
T: Coffee up front, with multifaceted maltiness close behind. Chocolate, char, faint tobacco, earthiness, and herbal bitterness on the finish. More coffee on the dry, lingering aftertaste. Dense and complex, but still quite quaffable. Lovely.
M: This is the beer’s one weak point, as from what I can tell an overly foamy cask necessitated an initial pour into a pitcher before a transfer into my glass. This resulted in a lovely head, but the body is depressingly lifeless. I keep trying to tell myself it’s just the ultra-soft carbonation of a real ale, but it’s just flat. It’s sad that even one of the best American brewer/bar combinations has trouble getting a cask ale just right. Stateside beer bars really need to start poaching experience British cellarmen, as a true marriage of experimental craft brews with traditional serving techniques would be heavenly.
O: Terrific Porter. If the carbonation had been better, it would have been terrifyingly close to perfect for the style. I can’t wait to try the other casks (with different special ingredients) that should be popping up around town in the near future. Coffee works wonderfully, of course, but I’m even more excited to try some of the weirder ones.
Cheers!
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