Dybuk
Browar Golem

Beer Geek Stats
From:
Browar Golem
 
Poland
Style:
English Porter
ABV:
6.5%
Score:
+6 ratings needed
Avg:
4.06 | pDev: 3.69%
Ratings:
4 | reviews: 3
Status:
Retired
Rated:
Jul 13, 2018
Added:
Mar 27, 2016
Wants:
  0
Gots:
  0
No description / notes.
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Recent ratings and reviews.
Photo of MaximalC
Reviewed by MaximalC from Illinois

3.84/5  rDev -5.4%
look: 3.75 | smell: 4 | taste: 3.75 | feel: 4 | overall: 3.75
Pours seal brown with no head to speak of. Pleasant aroma smells of toffee, dates, plums, currants, and a hint of coffee.

The taste features burnt malt, toffee, caramel, coffee, and rye, along with a healthy dose of earthy hops. Big flavor comes at you from both the sweet and bitter ends of the spectrum, with neither muscling out the other, although the bitterness does tend to linger on the back end. Medium body and moderate carbonation make for a smooth, creamy mouthfeel that supports the flavor profile well.

Overall, this is a rich, complex porter with a little something for everyone. I've never been keen on rye beers, but this is pretty nice as far as they go.
Jul 13, 2018
 
Rated: 4.19 by dcmchew from Romania

Apr 16, 2016
Photo of Ciocanelu
Reviewed by Ciocanelu from Romania

4/5  rDev -1.5%
look: 4 | smell: 4 | taste: 4 | feel: 4 | overall: 4
Dark brown color with brownish head. Really nice aroma with chocolate, caramel and some dark fruits. Taste is really balanced with chocolate at first but gets roasty and bitter on the finish with a nice coffee note. Full bodied with soft mouthfeel. Really tasty, well made porter.
Apr 08, 2016
Photo of DJ-Hophead
Reviewed by DJ-Hophead from England

4.21/5  rDev +3.7%
look: 4 | smell: 4.25 | taste: 4.25 | feel: 4 | overall: 4.25
500 ml bottle Browarium Sklepy Piwne, Pours dark black with medium/small tanned head. Medium carbonation. Nice lacing. Smell - roasted malts, cocoa, caramel hints. Taste - Sweet, chocolate, roasted malt with a lingering dry bitter finish. More stout than porter but never the less hits all the right buttons in balance.
Mar 27, 2016