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Sugar Shack Brown Ale
- Iron Hill Brewery & Restaurant
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Iron Hill Brewery & Restaurant
Style | ABV
English Brown Ale
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| Show Hads:
look: 3.5 | smell: 3 | taste: 3.5 | feel: 3.5 | overall: 3.5
Served in a shaker pint glass.
Thanks to jyoung for this bottle!
Review #3000! Memories of Jimmy Gilmer and the Fireballs rushing forth as the beer enters the glass... It pours a brackish garnet-brown topped by a finger of cream foam. The nose comprises oak, light tobacco, honey-drizzled biscuit, and very light cocoa. The taste brings in more of the same, but with some extra cocoa and some caramel, which help things overcome the slightly earthy components. The body is a light medium, with a light moderate carbonation and a drying finish. Overall, a nice brown ale, nothing close to special, but something I could easily see enjoying at a bar out East with a burger or something.
Serving type: bottle
01-03-2013 01:41:07 |
More by TMoney2591
look: 3.5 | smell: 3.5 | taste: 3.5 | feel: 3.5 | overall: 3.5
On tap @ Iron Hill Phoenixville on 6/17/12. Served in a footed Pils glass. This is an Imperial English Brown Ale brewed with 60 lbs of Vermont maple syrup.
Pours a deep brown, with a ½ finger of off-white head. This retains with some foamy bunching around the edges which leaves back a decent amount of sticky patchy lacing down the sides of the glass. The aroma is straight up maple syrup in the nose, with a sugary sweetness that is backed by notes of roast, nuts, green citrus, and a touch of light warmth. This is overall though pretty heavy on the syrup flavor though.
The taste is similar, with a lot of sugary maple syrup flavor being present up front, which gives way to burnt roast and green earthy citrus flavor that trails bitterness into a nutty finish. The mouthfeel is medium to fuller bodied, with a lively sharpness on the tongue that spreads out into more of a chewy crispness along the back of the feel. There is some alcohol presence here on the tail-end of each sip and while it isn’t stinging, it does slow the overall drinkability of this down just enough.
While initially heavy on the maple syrup flavor, things did start to balance out a bit more as this warmed. While the syrup integrated itself more into the profiles, the roasted aspects of this picked up to the point where I was noticing it more than I was the maple syrup and actually got to be a bit distracting towards the bottom of the glass. I saw that they are aging this in Bourbon barrels right now. I’d be interested in seeing just how this base would hold up to that.
Serving type: on-tap
06-18-2012 14:20:22 |
More by Kegatron
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