Pours caramelly brown, small white head. Scent is full, tad roasty, chocolate, typical brown ale nuttyness. Not to clear on the coco to me - yet others dissagree with that statement. I just think it's not very specific, more a generic nuttyness - or to be specific to what I taste, the brown peel of a roasted hazelnut , for some reason. Taste is medium sharp, chocolate, tad bitter, fall-leaves. Bit to the dry side, yet has some sweetness. Very mild on the coconut.
Brown ale (in the stylistic, Anglo-Saxon sense of the word) flavoured with coconut, one of Dok’s newest to date. Tiny-bubbled, creamy but thin and open, cream white head on a murky chocolate brown beer with burgundy glow. Aroma of wet toast, old coffee filters, sweating butter (diacetyl, I guess), sweat, moldy acorn shells from a damp forest floor, overripe blackberries, spoiled coconut flakes but no convincing ‘real’ and tropical coconut odour, petrichor, old rubber, mud. Estery, bit ‘dirty’ onset, elderberry, ripe pear and medlar accents, spritzy carbonation with a somewhat powdery aspect and sourish undertone – things which, combined with looks and smell, clearly point at bacterial interference. Pecan-nutty, brown-bready and toasty malts, a touch of toasted coconut (again, much more than actual coconut aroma which is all but absent); toasted malt bitterishness, ‘dirty’ yeasty notes and a leafy hop bitter aspect in the finish. Feels dirty and infected, too bad, as this is a good idea; I might repeat the experience, though, just to see how this will evolve over time.