This was the beer that Val got in NYC before we saw “Waitress.” Let’s see how it was.
Style: Herbed/Spiced Beer
Trivia: According to the brewery website, “In times long past, Root Beer was something far Nobler. It was more compelling than todays’ faint shadow, brewed like real beer, using roots and herbs wrested from the earth. Forbidden Root returns to that lost era. Malt and a pinch of hops are topped by a generous dollop of botanic ingredients which includes: wintergreen, vanilla, cassia cinnamon, fennel, nutmeg, cardamom, black pepper, ginger, clove, star anise, tarragon, basil, capsicum, patchouli, sandalwood, balsam of Peru, licorice root, yerba santa, cocoa, molasses and finally aged with oak to round off the flavor. As a result, the rich complexity and a long clean taste tells you this is not a soda, but traditional brew that is a delicious window into another age. Forbidden Root is splendid with full-flavored or spicy foods from Yankee pot roast to Kansas City-style ribs to California tri-tip on the grill.”
Random: I didn’t realize how blurry the picture was. Oops.
The beer poured with a half a finger of white head. It dissipated quickly and left light lacing on the glass. The body was a clear, dark brown with moderate carbonation visible. The nose was incredibly herbal. It had wintergreen, vanilla and sassafras with fennel seeds and licorice. The taste was also very herbal. It had vanilla, sassafras, pepper, ginger and wintergreen. Cinnamon was strong as well. Licorice was present and off-putting to me. It had a light body with high carbonation. The finish was lengthy and filled with the same herbs in the taste. I wanted to like this beer because it was very unique, especially given the prevalence of alco-pops, but the herbal notes were too much for me and I couldn’t even finish the beer.
Untappd Rating: 2.5/5.0