Oh boy, I've been down this road before. I can't stand even the slightest hint of diacetyl in my beer. That buttery/butterscotch flavor that seems to be a common component in a lot of English pale ales just kills a beer for me. I've been over this before, so I won't belabor the point, but this was a Scotch Ale made in Belgium, then aged in Port barrels, what could go wrong? Diacetyl, apparently.
Brasserie de Silly Port Barrel Aged Scotch De Silly - Pours a deep, dark amber brown color with a finger of whitish head. Smells sweet, lots of vinous fruit (presumably from the port), but uh oh, is that diacetyl I'm picking up here? Taste starts off well enough, nice rich malt backbone, some fruit, a vinous note from the port, maybe a hint of oak, but also that slight diacetyl note that I just can never stand in beer. And it lasts through the finish, too. It's not super prominent, but it's really dragging this beer down for me. Mouthfeel starts out great, full bodied and rich, but it thins out a bit towards the finish. Overall, dammit, this is an otherwise excellent beer, but I will brook no diacetyl. Would still prefer this to most crappy macro beers, but it's a big disappointment. C+
Beer Nerd Details: 9% ABV bottled (750 ml caged and corked). Drank out of a tulip glass on 11/22/13. Vintage: 2013.
I really enjoy a glass of Porto from time to time, so it's depressing that every time I try a Port barrel aged beer, it turns out like this. One day, I'll get one that works. One day.
