I poured the Rosemary IPA from my 12oz. Grolsch bottle to a pint mug.
Appearance: Deep amber in color, if not dark, with a full 3 fingers of slightly off white head (guess we solved that problem). Cloudy all the way through even when held to the light.
Aroma: The smell of rosemary leaps out of the glass. The addition of the herb to the second fermentation could be cut by 75%. There is a spicy hops smell, but the Herb steals the show. After 10 minutes in the glass the rosemary mellows out, and the head dissipates but laces the glass all the way down.
Taste: Again the main mark is the rosemary. The hops taste is pleasantly bitter, spicy and a bit flowery, and the beer itself has a toasted note. It's hard to discern the other flavors that are being masked by the rosemary. Though the ABV is up around 7.5% it isn't boozy at all.
Mouthfeel: Medium/full bodied and perhaps a bit over carbonated (trying to hard to make up for the last one), but it isn't a really big gripe.
Drinkability: This is not a session-er, the Rosemary makes it a GREAT beer with food. But by itself can be daunting, unless you like rosemary as much as me.
Notes: This was, to say the least, an experimental beer. I had never heard of Rosemary in beer before I set out to make it and I have to say that even though it's a bit overpowering I'm considering this a complete success. Next batch will be spot on. The biscuit malt played exactly the way I imagined with the herb, like a little rosemary cracker. I think I need to add a fining agent or learn how to deal with the solids better, I'd like the beer to be clearer. I think it will hang out in my Fridge for a while though, it's not an everyday kind of beer.