Odravein
Põhjala Brewery & Tap Room

- From:
- Põhjala Brewery & Tap Room
- Estonia
- Style:
- American Barleywine
- ABV:
- 12%
- Score:
- +4 ratings needed
- Avg:
- 4.07 | pDev: 11.55%
- Ratings:
- | reviews: 2
- Status:
- Retired
- Rated:
- Jan 18, 2017
- Added:
- Jul 03, 2015
- Wants:
- 1
- Gots:
- 3
No description / notes.
Recent ratings and reviews.
Rated by Dutchcraftbeergeek from Netherlands
5/5 rDev +22.9%
look: 5 | smell: 5 | taste: 5 | feel: 5 | overall: 5
5/5 rDev +22.9%
look: 5 | smell: 5 | taste: 5 | feel: 5 | overall: 5
Deze barley wine heeft meer weg van een stout . Maar een topper, heerlijk zoet.
Jan 18, 2017Reviewed by Jeffo from Netherlands
3.48/5 rDev -14.5%
look: 4 | smell: 3.5 | taste: 3.5 | feel: 3 | overall: 3.5
3.48/5 rDev -14.5%
look: 4 | smell: 3.5 | taste: 3.5 | feel: 3 | overall: 3.5
Got this from the Duvel Guy in Utrecht
From a bottle into a snifter
Vintage: 2016
Best Before 29-03-2019
APPEARANCE: Pours a 1+ finger, medium looking, creamy, bubbly, off white head with great retention. Deep maroon red or brown with no real carbonation evident. Head slowly fades to a full wisp and clings to the sides of the glass. Splotchy wisp remains leaving some decent lacing down the glass.
SMELL: Toffee, caramel, some touches of pine and light red fruits on the nose. Medium strength, with a decent bed of spicy booze under it all.
TASTE: Spicy alcohol, red fruits, some caramel and piney flavors up front and into the swallow. A bold and lingering finish is rather alcoholic with caramel and toffee sweetness, piney flavors, some hop bitterness and some berries. Pretty flavorful and plenty of character.
PALATE: Medium body and slightly higher carbonation. Creamy enough on the palate, goes down okay with a decent scratch and burn, finishing a touch sticky on the palate. Some decent heat lingers.
OVERALL: Good beer for sure. The character of this one is well put together and the elements are right in my wheelhouse, though for me, I’d prefer a touch less booze and a slightly less carbonated feel. These are minor issues, especially in this style, so given what it is, if you’re a fan of this style, you’ll enjoy this one as well. Worth checking out if you get the chance. Cheers!
Dec 10, 2016From a bottle into a snifter
Vintage: 2016
Best Before 29-03-2019
APPEARANCE: Pours a 1+ finger, medium looking, creamy, bubbly, off white head with great retention. Deep maroon red or brown with no real carbonation evident. Head slowly fades to a full wisp and clings to the sides of the glass. Splotchy wisp remains leaving some decent lacing down the glass.
SMELL: Toffee, caramel, some touches of pine and light red fruits on the nose. Medium strength, with a decent bed of spicy booze under it all.
TASTE: Spicy alcohol, red fruits, some caramel and piney flavors up front and into the swallow. A bold and lingering finish is rather alcoholic with caramel and toffee sweetness, piney flavors, some hop bitterness and some berries. Pretty flavorful and plenty of character.
PALATE: Medium body and slightly higher carbonation. Creamy enough on the palate, goes down okay with a decent scratch and burn, finishing a touch sticky on the palate. Some decent heat lingers.
OVERALL: Good beer for sure. The character of this one is well put together and the elements are right in my wheelhouse, though for me, I’d prefer a touch less booze and a slightly less carbonated feel. These are minor issues, especially in this style, so given what it is, if you’re a fan of this style, you’ll enjoy this one as well. Worth checking out if you get the chance. Cheers!
Reviewed by Marius from Netherlands
4.1/5 rDev +0.7%
look: 4 | smell: 4 | taste: 4.25 | feel: 4 | overall: 4
4.1/5 rDev +0.7%
look: 4 | smell: 4 | taste: 4.25 | feel: 4 | overall: 4
Bottle. Pours a very dark ruby, with a medium heigt beige head that gives way to a sticky lacing. Smells like caramel, raspberry and plum jam, dried fruit. Full bodied, smooth mouthfeel with a very soft carbonation. The taste follows the same notes as the aroma, with emphasis on dried fruit and with a metallic feeling in the background.
Aug 22, 2016
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