Tag Archive: Imperial Porter

Omnipollo: Buxton: Texas Pecan Ice Cream (Sweden: Imperial Porter: 10% ABV)

Visual: Black. Still. Froths up a head that vanishes nigh instantly.

Nose: Pecan. Cashew. Coffee cake. Cocoa dust. Light charcoal ash. Caramel. Creamy.

Body: Blackcurrant and liquorice. Slight sherbety feel. Chocolate liqueur. Slightly bready. Crushed pecan. Lactose feeling, yet slightly light mouthfeel. Light chalky feel. Caramel.

Finish: Chocolate bourbon biscuits. Crushed peanuts. Blackcurrant liquorice sweets. Milky. Leaves sheen on tongue. Dry fudge. Pecan pie.

Conclusion: I’m fairly sure Texas Pecan Ice Cream isn’t made with blackcurrant and liquorice. I mean, I could be wrong – ya know, not being from Texas and all that, but I’m still fairly sure.

You may be wondering why I am saying that, it is an odd way to open up the notes. Well, I say it as, while the nuts definitely dominate the aroma – on taking the first sip this came in big with those old blackcurrant and liquorice sweet character. Nice, but completely unexpected given the beer’s concept.

The nuttiness instead rises in the body as the beer warms – so don’t worry about that. There is a similar progression in the texture – while it does have a lactose, creamy mouthfeel, early on it feels deceptively light. I do wonder if this difference in texture is part of what makes an Imperial porter stand out from an imperial stout – they are such close linked styles. The weight does grow over time, but even late on it doesn’t have the fullness you would expect of a lactose infused, 10% abv beer. Even feels slightly sherbety against some chalk feel, and still slightly light. Unusual.

So – it is different to what I expected from the description – early on it is very enjoyable in the blackcurrant and liquorice it brings, and that always plays as a backing to the main beer. The nuttiness becomes quite present over time mixing with creamy caramel and fudge sweetness – it isn’t quite pecan ice cream to my mind, probably would need just a bit more body to sell that imagery – it isn’t bad at all, but it really feels like a bit more work, a bit more body and this could be a huge beer and much better.

Pretty good, a mix of the core concept with a radically different imperial porter base, but not 100% on point.

Background: I very much enjoyed the Ominpollo and Buxton collaboration Ice Cream themed beers when I first ran into them about a year ago. Seeing that Independent Spirit had one of the ones I had missed back in stock, I decided to grab it and give it a try. Made with vanilla and lactose sugar, along with wheat and oats in the malt bill – though not, it seems, any actual pecans. I could be wrong on that so don’t quote me on that one. Drunk while listening to The Algorithm – Brute Force. Missed seeing them live last year despite having tickets, which was a pity, but great electronic, mathcore style fun to listen to when drinking.


Buxton: Omnipollo: Original Rocky Road Ice Cream (England: Imperial Porter: 10% ABV)

Visual: Black. Still. Slight head on pour which quickly vanishes.

Nose: Praline chocolate. Peanut butter. Marshmallow. Grated bitter chocolate. Vanilla ice cream. Condensed cream

Body: Silken chocolate. Peanut butter. Fudge. Chocolate fondue. Praline. Light rum and raisin ice cream. Madeira. Lightly chalky. Marshmallow. Vinous red grapes undertones.

Finish: Vanilla ice cream. Peanut butter. Marshmallow. Chocolate ice cream. Salted peanuts. Cocoa dust.

Conclusion: Ok, the marshmallow style is utterly nailed here. Seriously, it lands large with a fluffy mouthfeel and sweet taste. The whole Rocky Road imagery is shown with creamy notes layered over a solid praline to cocoa dust base. It is a solid, sweet – yet with a bitter cocoa backbone Imperial Porter. A very good start.

So, image wise, for its Rocky Road ice cream inspiration it does it brilliantly in a lot of ways. When chilled down the mouthfeel and flavour give a lot of vanilla ice cream style, without the low temperature hurting the vast range the beer brings.

The biggest departure from the theme is in how it deals with the nuttiness. This is massively peanut styled nutty, Early on it feels like a pure peanut butter stout. Now, yes, nuts are used in rocky road, but in my experience they are never this dominant. The other elements do earn their place though, balancing it better as time goes on. Even with the heavy peanut butter early on, as a beer in itself this is excellent – in fact better than most intended peanut butter stouts that I have tried – and over time the marshmallow and ice cream complexities rise around that. Even at the end of the beer the peanut butter dominates a bit much to be called a perfectly accurate rocky road beer, but it is a good enough call, and that does nothing to stop it being an excellent beer.

It is definitely on the sweet end of the dark beer style, it would be sweet even for an Imperial Stout, let alone Imperial Porter – very creamy, very thick – but the mix of bitter cocoa and savoury nuts gives it enough grounding that it doesn’t end up in the sugar shock range.

What really sells this is that the gimmick isn’t all the beer has, good as that is. As it warms subtle spirit and vinous notes come out. They are often still in an ice cream style – say rum and raisin impressions, but they turn what could be a gimmick beer into a genuinely good imperial porter on all levels.

I have a lot of time for this – it really lives the gimmick, with a few concessions which makes it a better beer. Very good as a sweet Imperial Porter up front, with a lot of complexity at the back. I applaud this fantastic beer.

Background: Ok I love rocky road ice cream and all similar desserts. So when trying to decide which of the “ice cream series” to try this one jumped right out at me. Grabbed from Independent Spirit it is made with cocoa nibs and lactose sugar. Also the image on the front looks like a walking green turd. But you can’t have everything, can you?` Drunk while listening to Brassick – Broke and Restless. Just found out they actually have an album out, but I never knew as I just kept track via bandcamp which didn’t list it – I must check it out.


Brewdog: Self Assembly Pope (Scotland:Imperial Porter: 7.4% ABV)

Visual: Black. Large creamy brown head.

Nose: Coconut macaroons. Rye bourbon. Very milky coffee. Velvety.

Body: Light roasted nuts. Coconut macaroons. Bitter cocoa. Hazelnuts. Milky chocolate. Slight dry rice. Vanilla.

Finish: Dry coconut and slight rice. Bitter cocoa dust. Slight earthy bitterness. Bitter coffee. Slight soy milk. Rye crackers. Slight bourbon. Vanilla.

Conclusion: Coconut. Lovely, lovely coconut. Good start. Also an amazing amount of what I would call bourbon influence, except this beer hasn’t been barrel aged. So, doubly impressive then. Up front this is definitely a good one – it has so much I like in a porter or stout; Lots of rye like notes, moderate roasted nut character, huge amount of coconut macaroons – backed by a bitter core, smoothed by a lot of vanilla. Well balanced, good range – very good first impressions. Opening aroma through to early body is velvet smooth and spot on.

The second half is, well, different. Much harsher in the flavours – not in off notes or alcohol – just emphasising a very different style. Lots more bitter coffee, bitter chocolate – the rye bourbon notes now mix with a lot of rye cracker flavours, and even a touch of earthy bitterness. Very different and a bit of a shock. Not bad, just not what I would have predicted at the start.

What is a nock against it thought is a slight grittiness of feel that comes in – with also a hint of accompanying flavour of dry rice. It comes in more than the finish than elsewhere, but is hinted at later in the body. It makes the harsher notes more emphasised, and puts a few off notes in there with them.

Still, for the most part a very good beer – was in the running for a favourite for a while as it has so many of my favourite things. It is still good, but those flaws means that it feels like it needs a polish to get those off notes smoothed out.

Overall – very enjoyable up front, an ok end with some flaws. So close to being very good. Hope they do work on this one.

Background:man, Brewdog are putting out a lot of beers at the mo. Anyway, grabbed this from Brewdog Bristol – a porter made with coconut, vanilla and cocoa. Which in retrospect explains roughly half the items in the tasting notes. Love the fun artwork Brewdog have been putting on their small batch cans, and this is no exception. As always I am not an unbiased actor on Brewdog beers. This was drunk while listening to more of Grimes: Visions – it is just an awesome album. Also had been playing some Pony Island – a weird meta as hell game, so was in a generally fun mood.

Stone 6th Anniversary Porter 2016 Encore

Stone: 6th Anniversary Porter: 2016 Encore (USA: Imperial Porter: 8% ABV)

Visual: Very dark brown to black. Large moderate froth browned head.

Nose: Cinnamon and wood chip dust. Smooth chocolate shavings. Bitter cocoa powder. Smoke and hazelnuts. Choc orange. Smoked beef.

Body: Sherry trifle and bitter cocoa. Smoke and smoked bacon. Brown bread. Hop bitterness. Slight sour cream. Brandy cream. Malt chocolate. Madeira. Roasted character. Light choc orange.

Finish: Smoked bacon. Bitter cocoa dust. Light oak. Smoke. Slight hop bitterness and roasted character – bitterness rises over time. Rum soaked raisins. Blended whisky air.

Conclusion: It really is obvious that Stone Brewing love their hops, so much so that even their porter feels stuffed full of hop bitterness. Thankfully that isn’t all they bring to the game – for one the body is pretty smoothly done, and with that the hop bitterness doesn’t cling – so despite the high bitterness and high abv it doesn’t become painful as thick and sticky hoppy dark beers can do.

The main backbone of the beer is a bitter cocoa to malt chocolate fest – very solid, and again smooth enough to not be bracing instead pushing high quality chocolate flavour. It is subtly rounded by smoked bacon flavour, which, let’s face it – there is very little that doesn’t make better. It gives extra weight without needing a thicker beer, and does that without needing to be dominant. It just lurks in the beer, waiting for the chocolate to fade out, then it rises up to fill the void.

That ideas sums up a lot of this beer – nothing is in a rush; Notes rise up and fade as and when they wish. If you hold the beer long enough then new notes, or old notes resurging are always there waiting to reward you. This feels like the epitome of a slow enjoyment beer. It doesn’t want to rush and neither should you.

For example – as time goes on first sweet sherry trifle and brandy cream like notes come out to sweeten up the beer, then later on blended bourbon notes come out as well. Of the two the sherry is the better addition. It gives and nice fruit and creamy side note that real adds some warmth and depth to the beer.

That final note – the blended whisky is pretty much the only weak point of the beer. Not terrible but it is slightly rougher and not as well integrated as the rest of the notes. Just a bit too raw spirity and rough – though it does only come out when the beer is warm, and is only a minor flaw… Therefore I have no problems recommending this to high heaven. The base is solid, the smoke works without dominating, and the extra barrel ageing makes it special. Definitely grab if you can.

Background: Ok, explanation time, this is not the Stone Porter brewed for their 6th Anniversary – or it is, it is brewed to the same recipe as part of their encore series for their 20th anniversary. Re-brewing old lost classic. This is their smoked porter, brewed to higher abv, more hops and conditioned on French and American oak. They lost a good chunk of it back in 2002 during brewing so it was a very small release. This, in 2016, was a bit easier to get hold of -grabbed from Brewdog’s guest beer selection. I am a big fan of Stone Brewing, especially their hoppy beers, which is at least 90% of their beers. They love hops. Drunk while listening to Garbage:Strange Little Birds, which if not as good as their first two albums, has definitely earned its place as a good, offbeat, powerful album.

Fallen First Class Rendezvous
Fallen: First Class Rendezvous (Scotland: Imperial Porter: 8% ABV)

Visual: Black. Still. Moderate beige froth that leaves suds.

Nose: Habanero sauce. Tequila touched. Fresh bread. Slight sour cherries. Muted chocolate.

Body: Warming, becomes tingling heat when it hits the back of the throat. Chilli seeds. Milky chocolate. Mild dates. Cream. Mild sour cherries. Chilli powder. Brown bread. Habanero sauce mixed with brown sauce.

Finish: Chilli powder. Warming and tingling. Charring. Brown sauce.

Conclusion: Ok, I may be the wrong person for doing these notes – as mentioned in the background I prefer my chillies for flavour over heat. Now, this isn’t that hot – it is tingling not burning – but any attempt to hold this on the tongue for any length of time results in the chilli seeds warmth filling the mouth into a chilli powder style, which makes it very hard to differentiate notes. Each sip is a race against time to identify elements before they are lost.

Thankfully, like many things, the human body can adapt, so the chilli becomes numbed over time allowing the base, thick feeling, but not heavy in flavour, chocolate elements to come out. The chocolate really is mild here, in fact there is more of a habanero touched brown sauce element going on. It results in a thick, slightly oily tasting and feeling thing.

I still feel that there is more to this that I am not getting due to the chilli. The reason is that I am using the aroma as a guideline and there I get subtle, slightly tart and sour, cherry hints – If these had been present as anything but light hints in the body then it would have been the welcome break the beer needed. I also occasionally got hints of dates in the body, then again that could be because I knew they were used in making the beer – they don’t really have a huge impact.

Now I am halfway through the beer and the heat feels a tad more balanced – like this we seem to have ended up with an ok but not overly interesting porter than only stands out due to being punched up by chilli which adds heat and simple chilli character but not any real synergy with the Imperial Porter to create new complexities and bring out the best in the beer.

It is okish, but feels simple. The chilli doesn’t add enough to make it work for me. I’d say leave it be, if you are a chilli fan then maybe this will do more for you. I would say there are far better out there.

Background: This was a birthday gift from friends, many thanks! This one is an Imperial Porter made with habanero chilli, cacao nibs and dates. Despite mentioning habanero roughly a million times in the notes at the time I was only aware it had been made with chilli, it was only when looking at the back of the bottle I realised how accurate I had been! For once. I tend to prefer my chilli influence on the mild and flavoursome end of the scale – a far cry from university days when I ate insane heat curries. I prefer a gentler life these days. Drunk while listening to some of the excellent Svalbard!

Het Uiltje Flaming Ass Owl

Het Uiltje: Flaming Ass Owl (Netherlands: Imperial Porter: 9.7% ABV)

Visual: Black. Still. Half inch of milky chocolate froth.

Nose: Dried chilli. Milky chocolate. Roasted nuts. Spiced orange skin. Smoked bacon. Vanilla.

Body: Bitter chocolate. Initially little warmth, but it grows if held on tongue. Blood orange. Grassy touch. Smoked chipotle. Slight fruit sugars and bubble gum.

Finish: Green peppers and chilli seeds. Light charring and wood smoke. Dried beef.

Conclusion: Ok, it’s called “flaming ass owl”. I may give it a point just for that. I am easily amused. Of course, I am kind of hoping I wont regret this come the ‘morrow. With a name like that it does have a negative on the boding well score.

Anyway, even without the introduction of the chilli this seems to be a slightly odd one – with the milky chocolate character, that is not so abnormal for a porter, infused with notes of blood orange and bubblegum. Also, considering the strength, the body feels just marginally slight. While I think that hurts the feel a tad, possibly it is that which I can thank for the fact that it takes a moment for the chilli to come through and when it does it is warming rather than lava like.

The lower thickness also means that it is a beer that can build up over time, and along with the beers progression to reveal more grassy notes and fruit sugars the heat gains a chipotle smoke character and light meatiness which is welcome.

I am both relived and slightly disappointed that this seems not to live up to its, erm, vivid bottle imagery. They seem to have balanced this on the pleasant end of the heat scale. Despite the slightly thin texture this has come to impress me more than I had expected. I have to admit due to the name and the weaker start I was expecting a badly delivered gimmick beer. There may be a tale about the chilli beer that scarred me for life hidden in my past. It may have been vile.

This however is warm, meaty, chocolate packed and yet fruity. I think it is that fruit that helps it, it sooths the heat and adds a bright note to an otherwise dark beer. It is like that slice of fruit garnish on a meat dish. A good beer, best experienced at room temperature. Not flaming great, but not arse tearingly terrible. An interesting and fun beer with a bit of heat.

Background: It is called Flaming Ass Owl. I am childish. How could I not end up buying it? Anyway I picked up this Imperial Porter made with Trinidad Scorpion peppers from Independent Spirit. I am actually a bit of a wuss when it comes to chilli beers, so this may have been a mistake…

Brewdog Abstrakt 17

Brewdog: Abstrakt AB 17 (Scotland: Imperial Porter: 10.9% ABV)

Visual: Black. Large inch of dark creamy brown froth.

Nose: Milky coffee and raw coffee beans. Sour dough touch. Roasted nuts.

Body: Big bitter coffee. Big bitter chocolate. Cream. Chocolate rolls. Cashew nuts. Creamy thick texture.

Finish: Chocolate icing. Bitter coffee and coffee cake. Creamy. Walnuts.

Conclusion: Coffee cake. The beer. Coming to a cinema near you. There! There is now not that much more left for me to say actually. Well, despite that, I am quite the garrulous one, so I will keep talking anyway.

This is, roughly, 90% coffee flavours, easily – and gets an even higher percentage as it warms. Yes, more that 90%. Those chilled down times really benefit from that 10% of variety though, mainly because that 10% is made up of a huge wodge of cream and chocolate. Very smooth and rich, giving a much needed contrast as well – there’s a dash of mixed nuts which gives a sprinkling of extra flavours that progress through the beer. That 10% of other flavours means that the beer slips down like a fine coffee based desert and is very enjoyable for it.

As it warms up it starts approaching 100% coffee, and it gets a bit over bitter in the coffee expression for me – it loses that class that let it manage being such a single minded beer.

So, another one of those beers that are a screaming advocate for chilling beer down, and a very luxurious one at that. Very classy, like coffee silk. It is odd that this works so well chilled as I usually find darker beers are the ones that work better at room temperature.

So, is it worth the high price abstrakt beers command? Well, do you like coffee? Because if the answer is no, then run away, don’t walk, run, you will not like this beer. If you like coffee, then this is a genuinely great coffee beer – but be warned that is pretty much all there is – there is not really much else to it. It is a sign of the skill that has gone into making it that, despite that, it still manages to impress. There are better porters and stouts, but this has its specialised place as chilled down it is the luxury dessert of coffee.

Which is a fine beer to have now. At 11pm. Just before I sleep. Shit – I really hope this doesn’t have caffeine in it.

Background: As always I am not an unbiased actor on Brewdog beers. This is their latest Abstrakt, a set of one off brewed beers. This one is a rye porter which has had coffee added at three different times during the making. Which is slightly insane. Drunk while listening to the FLCL soundtrack. because FLCL!

614 Annees

Celt Experience: Saint-Germain: 614 Annees (Wales: Imperial Porter: 8.5% ABV)

Visual: Black. Loose off white head.

Nose: Rye. Toffee. Bourbon. Orange zest. Malt chocolate. Peppercorn. Vanilla. Light nuts. Treacle.

Body: Chocolate liquore. Thick. Brown bread or bagel. Molasses. Treacle toffee. Fudge. Rye spice. Sweet orange liquore. Cinnamon. Cream centres.

Finish: Rye. Orange. Dry spice. Light lime sorbet and orange sorbet. Charring. Smoke.

Conclusion: A competitor for the place of awesome cask porter that can go head to head with Bristol United’s Collaboration Smoked Porter. Both are collaboration ales, both porters, though this is a tad stronger, and this uses rye instead of smoked malt.

This thing is smooth, sweet and huge. Even the aroma feels chewable, and the body more so. It mixes molasses, treacle and fudge, with even the spice coming in as sweet cinnamon. You do get hints of the drier rye spice, but far from too harshly, just harsh enough to add a bit of backbone to it.

What brings such joy for this is the unexpected level of chocolate fruit centres you get in the sweetness, light orange and lime in a subtle sorbet style some times, and in line with the thick creaminess of the over the top flavours at other times. The texture definitely helps – it is very creamy, very much a feel that allows the flavour grip. It is like a slightly harsh dessert with smoke and spice.

The treacle and toffee are thick as sin, but they do not overwhelm, there is so much going on. The flavours are complex, from the sweet surface notes, to hints of spice below. There is such great contrast, and such a great feel that you can return to it again and again.

Easily a competitor with Collaboration Smoked Porter. Not session beer, no, a heavy and decadent Celt Experience. They have done themselves proud here. This is lovely.

Background: Last of the three cask ales I reviewed at the Cardiff CAMRA beer festival. I drank more beers after, but I don’t tend to trust my tastebuds enough for a review after three. This big boy I saved for last, a strong porter made with rye and cascade hops. This was made in collaboration with the French craft brewers Saint-Germain, who I don’t think I have run into before. Incidentally this beer fest had a bloody Fosters stand. A busy Fosters stand. My friend, below, shows our shared opinion on this matter.


Catherines Pony

Brewdog: Beavertown: Catherine’s Pony (Scotland: Imperial Porter:  8.8% ABV)

Visual: Black. Good sized beige froth.

Nose: Smoked. Dried beef slices. Fresh dough. Bitter chocolate dust. Sulphur. Slightly medicinal.

Body: Bitter chocolate. Smoke. Milky coffee. Treacle. Black cherry. Charring. Grapes. Custard. Light iodine and salt. Port. A port touch.

Finish: Treacle tart. Coffee. Lots of dry smoke. Light wood. Custard slice. Blue berry.

Conclusion:  So a contender for the smoked porter range, head to head with Bristol United’s take, and by some strange coincidence, this one is a collaboration as well.  For differences however this is bigger on abv, racking in as an imperial porter. Let’s see if it brings in enough extra joy to go with the abv.

This one is big on the coffee and chocolate with light medicinal touches and a good dose of smoke. There is a smoothness of texture that the smoke, salt and medicinal prickle through, resulting in a contrast of the velvet and sudden sharp pin pricks that excite the taste buds.

This is definitely the smoother, and yet distinctly more weighty of the two contenders. The smoke is a very present character. Despite a good range of flavour it doesn’t seem to have the contrast and well defined plays and trills that the Bristol united beer does.

The extra alcohol result sin it feeling slightly spirity, almost Islay whisky character at times. I’ve had it on tap and the extra smoothness there, even on top of what it already has here, really helped the prickles define it. It’s still pretty good here with a beef broth like element that gives a bit of weight as it settles.

Slightly dry, spirit touches, smoked and smooth. It doesn’t out do the United beer but is a darker, more edged alternative.  The dash of razorblade flavour on silk.

So not the best, but bloody good and a great mix of flavour to texture. Impressive.

Background: A collaboration between my old favourite’s from Brewdog and introducing to me Beavertown who I haven’t run into before. All I know is that they are based in London and have only been brewing since 2012.  I’d had a few bottles of this before finally reviewing it, and have tried it on tap as well. I have many a time mentioned my confusion at the term Imperial Porter, but I have come to acceptance of its existence and the reasoning.

Brewdog/Lost Abbey: Lost Dog (Scotland: Imperial Porter: 11.5% ABV)

Visual: A very dark brown to cherry red. Beige froth comes up but it disappears in seconds leaving just the carbonation of the main body.

Nose: Raisins. Fruitcake and brandy cream. Liquorice. Rum. Very spirit like air.

Body: Cherry (red and black). Brandy cream. Fruitcake and raisins. Liquorice. Slightly sherbety. Coffee. Marzipan.

Finish: Malt load and butter. Almond slices. Rum. Dry liquorice. Bitter coffee.

Conclusion:  Considering the beer style and weighty abv this beer isn’t half as thick of viscous as I would have imagined. In fact given the huge fruitcake influence it seems slightly ESB like in style, or with a calling to the wine and fruitcake styling of Fullers Vintage ales.

The body is surprisingly clear on the eye. Visually it reminds be of the darker Belgium strong ales, not entirely inappropriately. I’m not sure if it is linked with the lack of viscosity to the body but the spirit influence does seem to be given a lot of roaming room.  As mentioned the beer is fruit dominated and there is a distinct spirit feel throughout.  The main counterbalance flavour wise is the dry liquorice which permeates the entire beer.

The beer is good but for all the abv and rum ageing it doesn’t seem to bring a lot more to the table than the Vintage ales mentioned earlier.  That isn’t to say that it doesn’t have it’s own quirks.  The traditional coffee elements of a porter seem oddly out of place here. They flow around the main body rather than integrate.  Also it takes on a bit more character if you are willing to risk larger mouthfuls of the potent liquid. Here it seems thicker and more brandy cream comes out.  The beer style seems to shift once again here, calling to the Barley Wine styling of beers such as Devine Rebel.

So a very fruity, very spirity Imperial Porter. A mix that calls to ESB influence and Barley wine in feel. A jack of all trades and master of none. That doesn’t mean it isn’t very good but it stops it being great. A beer with a lot of potential let down I feel by needing maybe just a bit more thickness of body.

Background: Now best I know Port Brewing and Lost Abbey are the same brewery. Lost Abbey is the name for Belgium Style beers and Port Brewing American style beers.  This beer is an Imperial Porter. Ya know Porter, named (according to some interpretations) for the popularity with porters in London.  Which isn’t in Belgium. Or America I will admit but damn it Port Brewing even has Port in the damn name!   Why is this a Lost Abbey beer? Well as mentioned in the review it does have a Belgium strong dark ale resemblance but I still stand by my rant.  Anyway this collaboration was aged in rum casks, and I’ve been looking forwards to it for a while. Also it comes in a presentation box.  Which looks really really cool but I always feel bad about needless packaging.  Strange considering I felt no problem with the mass of packaging that was needed to post it to me. Maybe I’m a touch of a hypocrite.

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