Caramel tastes great, so why would someone decide to salt caramel? Doesn’t make sense. But the combination is pretty tasty I must admit. They say the secret is to get just the right mix, otherwise it just isn’t very good. I would say that is no secret, seems obvious to me. The “secret” for any flavoured beer is no secret, you need to get the right mix. And too many times we have seen a touch too much of whatever and all of a sudden the flavour is the lead instead of the supporting cast.
According to Mae West “Too much of a good thing can be wonderful”. Of course she was referring to sex and not to the salted caramel in my beer. If there is too much of a good thing in my beer in this particular situation that would not be wonderful. So the question remains, is this beer truly as amazing as it claims to be? The answer, thankfully, is yes.
The pour is light reddish and hazy. Nice thin whitish head with a touch of tan. The picture doesn’t do it justice. Come to think of it, it looks a bit like caramel in colour and texture. Do I have salted caramel on my mind? Perhaps. Subtle and complex aroma, light, a bit of caramel in there but not overbearing, just a hint. Almost a creamy pour. First taste was very enjoyable, a substantial mouthfeel, almost creamy. No carbonation or bitter, not hoppy at all. Smooth. Yes there is a caramel flavour there, and yes it is a salted caramel, but they have just the right mix. It is discernable, identifiable, recognizable, and yet subtle. In the background. Exactly what I look for in a flavoured beer. The right mix.
This is an excellent beer, dare I say amazing. Yes, I think I agree with Kensington, this is an Amazing Beer.
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