It’s a Champagne, It’s a Beer…

infinium

Infinium finally made its debut tonight for Christmas. Very effervescent but served at the recommended temperature of 41-44 degrees, it was difficult to make out much in terms of a nose. Caramel and cough syrup predominated.

The above plus vanilla are present and readily identifiable as far as flavor notes. There’s a lot happening on the palette, but the champagne-like carbonation really works against identifying them. I like it, but this is the antithesis of a session beer (the bubbles alone ensure this).

But perhaps the defining comment came moments ago from my wife. She’s no craft beer aficionado, but after a sip of mine, asked for a glass of her own. When I asked for her help in identifying flavors, she simply shrugged and said, “I don’t know, but I like it!”

0 comments on “It’s a Champagne, It’s a Beer…

  1. Uh-oh, the "cough syrup" reference doesn’t bode well. That’s what I thought about the cherry taste in the Mad Elf last year.

  2. <html><head></head><body style="word-wrap: break-word; -webkit-nbsp-mode: space; -webkit-line-break: after-white-space; ">It wasn’t overwhelming, but four different people who sampled this bottle had a very difficult time pinning down the flavors. &nbsp;I didn’t cheat and consult beer advocate yet; I’m sure those coconuts claim to be able to identify the subtlest of notes. &nbsp;"It’s obvious someone opened a can of orange Fanta down the hall from the brew kettle while the mash was being stirred."&nbsp;<br><div><div></div></div></body></html>

  3. I opened one of these on Christmas Eve and another about five days later. Not sure about the orange Fanta… we had a lot of people nodding and enjoying.

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