They really need to put a warning label on this beer that recommends consuming only between the months of November and February. Much like a German Schwarzbrot (Black Bread), they pretty much threw whatever grains they had laying around into the mix. Wheat, oats, rye, barley, it's all in there. It's a very thick, chewy beer with a strong roasted, smoky flavor. This would've been better on a freezing day in front of a fire, not a warm summer evening. Good, but horribly out of season. I'm going to keep the rest in the fridge until we get a cold day, maybe while I'm frying the Thanksgiving turkey this year.
Reviewed: January 21, 2006