Whether intentional or not, the name and logo of this latest offering in Cameron’s Oak-Aged Series invites comparisons to Ayinger Celebrator Doppelbock—which happens to be my favourite Doppelbock in the world. So, even before the cap is popped, this beer has big shoes to fill.
It pours dark, dark brown. The nose is buttery liquorice with some coffee in the background. The palate is rich, dark and sweet with a a slightly metallic finish. Celebrator it’s not but it definitely belongs at the party.
Golden colour. Some nice pine and herbal notes on the nose. Crisp and refreshing with not a lot of hops on the palate. Very pleasant drinker.
Aged in bourbon barrels with fruits, herbs and spices, it pours dark mahogany amber with a thick creamy head. Butter on the nose and palate from the barrel ageing but there also quite a bit of non-hop bitterness that will likely mellow and balance with age.
Pours golden yellow with lots of effervescence and a slight haze. The head recedes almost as rapidly as it builds. Bit of banana on the nose. The initial sweetness on the palate reminds me of the sweet corn paste in the tamales at Tacos El Asador on Bloor. Warming-up in the glass there’s an increasing Chardonnay-like quality on the nose and lots of citrus and sour cherry on the palate.
Pours brownish-red with a quickly dissipating creamy white head. Plum and figs on the nose and plate with a smoky undercurrent and a medium body. Not a great length on the finish but pleasing nonetheless.
Pours jet black with a rich dark brown head. Baker’s chocolate, coco and espresso jump out of the glass. Buttery sherry makes a brief appearance before disappearing into a soft cask house aroma (anyone who’s visited a large whisky distillery’s barrel ageing warehouse will know the smell) with just a tinge of alcohol burn. Bitter chocolate and coffee dominate the palate. Burnt espresso plants it’s flag on the finish.
Deep amber. Tropical fruits from the Galaxy hops dominate the nose. The malt rushes in on the palate with a citrus tang from the Citra hops dancing around the edges.
Brewed with licorice sticks and aged in oak barrels, this beer pours jet black with a beautiful fluffy chocolate milk head. On the nose & palate: toasted rum barrel, black licorice, burnt espresso, bakers chocolate.
Cloudy dark yellow. Tropical passion fruit, mango & lychee (almost sherbet) on the nose with a hint of pine lurking in the background. On the palate the pine steps to the foreground on a wave of pleasant hop bitterness leading to a long finish. Where as Trillium’s Grass Hopper Pale Ale didn’t overly impress me, this IPA is a World Series winning home run definitely worthy of the biggest ticker-tape parade.
Cloudy deep amber. Pine resin hop notes on the nose. An incredibly balanced beer. Perhaps too perfectly balanced to make a splash in the current craftbeer zeitgeist. On the palate the hops and malt are present but almost indistinguishable. It’s smooth and easy drinking. The length begins to build after the 3rd or 4th sip. This is a beer that could easily get lost in a tasting flight since there is no stratospheric IBU presence or big roasted malt notes to smack you around. Grass Hopper was brewed with 100% Massachusetts-grown/sourced malts and hops, and I imagine the goal was to craft a beer that allowed the ingredients to support each other rather than having one aspect standout. I’d say Trillium has definitely accomplished that with this pale ale, although the result is more a subtle “good job” nod rather than a ticker-tape parade.