![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIvDdiIOO2fKR1Ef_6E7TSTqe4lP1xzS3sVEz4_j8suTS704oB7ffBi2CYfPbYom6aGZbxT03eXB6K-N31Nk2eSC78Zm_P0PXTP_sFBY72QlkzkAItx9VVXq8VoCfP9XbBDgTB/s320/Dogfishheadindianbrown.jpg)
The pour begets a beauty of an ale that is mahogany colored, with a halo of ruby, and a thin tan head. The smell of freshly baked pumpernickel bread and molasses wafts up from the glass. Upon drinking, the mouthfeel is adequately heavy, with a softness and silkiness that is unexpected.
Many flavors are present, some moreso than others. The most prominent are that of a dark bread, rye or pumpernickel, lightly toasted (the toastedness lending itself to an even lighter roastedness); molasses; brown sugar; a hint of raisin; and a minor alcohol edge.
A great example of a brown ale, and a reminder of why I like the style overall.
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