Brewhouse E.S.B.March 1, 2006 Royal Oak, MI
The Royal Oak Brewery
Royal Oak, MI
Alcohol (vol.): 5.2%
Color: 11 (SRM)
Original Gravity: 14 plato
Malts used: Crisp Maris Otter, Crisp Crystal 45, 77 lov
Hops used: 4 different hop additions (either Fuggle or East Kent Goldings)
Amber-red beer with a massive fruit and floral aroma: oranges, strawberries and rose petals for starters, balanced by biscuity malt and spicy hops. There’s an enormous attack of ripe marmalade fruit in the mouth—oranges and lemons to the fore—with zingy hops and creamy malt. The finish is amazingly complex, with malty sweetness, tart fruit, and spicy and bitter hops. A fine example of the style.
- Roger Protz
Great amber color, but a noisy talkative head and great aromatics leading to a lively palate. This is one beer you can’t ignore. It demands attention and further consideration—hints of raw cane juice and horehound with a warming effect—smooth and malty with additional touches of toffee. The beer lingers on the tail rather pleasantly. There is a good malt-hop balance, too. Drinkable to the extreme.
- Fred Eckhardt
Very characterful, pleasingly rustic and intriguing. Layers of sweetness (caramel, toffee, molasses, a hint of cocoa) balance nicely with earthy hops, oak resin, soft saddle leather and suggestions of farmhouse cider. Relaxed and unpretentious. Reminds me of a lazy Saturday, putting on a pair of jeans, a flannel shirt and not shaving, after having to wear a suit and sit in an office all week.
- John Hansell
Roger Protz is the author of Complete Guide to World Beer and 300 Beers to Try Before You Die. He is a respected beer authority and editor of the CAMRA Good Beer Guide.
Fred Eckhardt lives, writes about and drinks beer in Portland, OR. He is the author of The Essentials of Beer and Sake (USA).
John Hansell is an equal-opportunity drinker. He writes about beer, wine and spirits. He is the creator, publisher & editor of Malt Advocate, a magazine for the whisky enthusiast.
Comments are closed here.