I poured a 12oz bottle into a Trappist chalice. It had a best by date of 11/9/14. Thanks to Don for the bottle!
Appearance: Opaque burnt umber/rusty orange hue. Initially pours to a
huge foaming head, but eventually simmers down. Retains and laces much
better than most Belgian beers of the style.
Smell: Dark fruits, dried fruits, sweet Belgian candy sugar and yeasty aromas.
Taste: I’d imagine the Belgian quadruple style is a difficult one to
brew. It requires a mammoth amount of malt, and the yeast must be
perfectly pampered to get the right taste. I’m impressed whenever I see
an American brewery attempt a quad, and even more impressed when they
get it right. Boulevard Sixth Glass is one of the best examples of an
American brewery getting this old world style - not only right - but
The quad is basically the Belgian equivalent of a barleywine, and this
beer demonstrates that well. A huge complex malty component to this
palette. But it’s not just a random assortment of grain, there’s a
method to this madness. There’s luscious fruity flavors of red grape,
plum, fig and a hint of citrus. There’s a tasty sweetness as well, with
components of bubblegum and syrup, but they’re in no way cloying. At the
core of the palette is rich, bready malt. The bitterness is low, but
still noticeable. Alcohol also plays a prominent role and imparts a
warmth at the end of each swig. It’s a little distracting, but I get
used to it eventually (though it’s costing this beer a higher grade).
Drinkability: Boulevard Sixth Glass is a big beer at 10.5% ABV, but it
doesn’t throw its weight around like a bull in a china shop. While there
is indeed discernible heat, the beer itself doesn’t feel heavy on my
system. The mouthfeel is energetic, but not spastic or abrasive like
many Belgian strong ales. It’s remarkably smooth and surprisingly clean
on the aftertaste.