Pours fizzy, creating a beige/eggshell-colored foamy head that’s dense image and wonderfully laced, sticking to the glass and also retaining magnificently. In fact, the lacing stays until the end. Beneath, a deep brown brew with rich tawny hues. This beer has some serious legs.

Complex aromas: soft and powdery on the nose, with aromas of malt, chocolate chip cookie dough and a deep-rooted fruitiness, notes of plum skins, spicy phenols and a soft bready yeast character.

Named after the year when hard root beers soared in popularity with Colonial drinkers, the brew features ingredients such as blackstrap molasses, sassafras root bark, dried wintergreen and licorice. Cloudy, reddish colored brew with coppery amber hues around the edges. Massive, minty nose, with soft sassafras, vanilla, a wet and earthy root character and gingery suggestions. Medium-bodied, smooth and even. Very spicy with cracked black pepper all over the place, almost gingery at times. Rich and robust molasses tanginess and deep sweetness blends well with delicious notes of licorice and subtle vanilla, while a raw and intensely herbal sassafras dominates. Wet root or green twig notes. Touch of sourness and some lemon-like character blends with the sweetness. An Asian sweet-and-sour sauce comes to mind. Suggestions of fresh wet tobacco, with a big, fresh, minty, leafy character sticks into the finish and lingers long. Raw, floral honey notes pull through as the beer warms. Finish is a bit rough and raw. The experience is intense and complex and truly brings your sense and mind back to another era of elixir enjoyment. However, it’s not an easy brew to get down your neck.