Aroma: “Woody hops, with a slight hint of mint, roast malt. Herbal (rosemary, sage). Light alcohol and a bit of carbonic acid bite when freshly poured (it fades after the head has dropped a bit).”

Flavor: “Herbs from the nose, along with a light onion flavor. Definite alcohol strength, even a bit hot. Cocoa powder–dusted dark truffle with a healthy level of cherry ester. Hops flavor is citrusy, mainly lemon and grapefruit.”

Overall: “Interesting hops choice given how much cherry and chocolate are derived from the malt and fermentation. It would be better if the roast was up and the herbal character was toned down. Needs time to age.”