First up is my own foray into historical brewing: August 29, 1808 Whitbread Porter. I added Brettanomyces Bruxellensis to some bottles to mimic the secondary fermentation that old style stouts underwent. Original tasting here. I won't bother with pictures, matter of fact it's all dark.
Large tan head even with a careful, slow pour. Over carbonated, no way around admitting that. First hit on the nose is oak and smoke, likely a product of the Brett B as this recipe had neither component. A deeper whiff finds super dark chocolate (like that 85% stuff) and dried figs, maybe yogurty acidity. Hey, there's the smarties and clove from le gout d'Orval! The taste has changed dramatically from the velvety espresso and cocoa from the fresh beer. The bitterness has faded a bit, joined by a soft lactic acidity. The body is thinner than originally, but not the thin, sharp feel that I expected from previous tastings. A little cocoa powder with clove. All around an interesting beer to taste, much better now than the early samples of the Brett B portion. I am, however, glad that I chose B Claussenii for subsequent batches.