Judge’s Review: 95 Rating – Haunted House by Allagash Brewing Co.

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By Rick Franckhauser

Judges Rating: 95
Aroma: 22
Appearance: 6
Flavor: 38
Mouthfeel: 10
Overall Impression: 19

Haunted House by Allagash Brewing Co. was judged as BJCP category 20A, American Porter.
The beer was presented to me as a black IPA. However, after the first whiff of the aroma and sip of the beer, I decided to judge it as an American porter. After reviewing I discover the label simply refers to the beer as a “Hoppy Dark Ale.” While that may lead one to conclude that you would find a black IPA in the can, american Porter is closer to what you would receive. 
The aroma provides a low-level chocolate aromatic with a touch of toasty grainy malts. A slight earthy note via the hops lays under the malts. A touch of licorice comes out as it warms. Clean fermentation. The beer appears black but when held to light it is a very clear dark brown with dark copper and ruby highlights. It is topped with a creamy light tan foam stands that drops to a tight creamy cap and lingers. The flavor presents a semi-sweet chocolate with a touch of roasted malt. Not at all acrid or ashy. Some underlying dark caramel brings a touch of sweetness. The earthy hops come through in the flavor mid-palate and are joined by some woody and slightly herbal hops. The beer is firmly bitter but still manages to be close to evenly balanced. More of the nutty character reappears in the semi-dry finish. The aftertaste lingers with a little roast and a hint of pine resin. A well-rounded and easy-drinking beer. Featuring a medium-full body with moderate carbonation and a touch of acidity via the roast, but it is not at all harsh. Some soft creamy mouth-coating effect is noted after the swallow. 
Haunted House is a very enjoyable example of an American porter. The balance is toward the roast malts but the hop presence is sufficient to keep it in the American camp. Some may want a slight bump to the late-addition hops to push it firmly into the American category. I suppose if this could be done without negatively impacting the balance or the rich dark malt character, I might agree. Personally, I wouldn’t change a thing.