It smells like it's been in the oven a long time. Like bitter cocoa and smoldery charcoal. To taste it... dang. I honestly thought I'd tried this one before, and that it was just okay. It's good... really good, and in a powerful way. On the caliber of Alaskan Smoked Porter and Weyerbacher Fifteen (regrettably no longer in production, and currently a bit past its prime).
It's a malt bomb with serious roasty bite. It's smoky like jerky, not like barbecue. That's the best way I can think of to describe it. Getting warmer, it turns into charred anise, but if you can deal with big beer, driving to Canada, and a lot of smoke, I recommend this.
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