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[expand]Total Score: 39/50
A classic example of the American Stout style. I’d like to see more pronounced and distinctive aroma and flavor hops and a bit more restrained bittering hops. more >
[close]Total Score: 39/50
Aroma: Chocolate malt and roasted barley aroma up front with noticeable caramel notes and very light citrus hop aroma. Moderate fruity esters and some alcohol notes that intensify as the beer warms. Some papery oxidation notes; perhaps past its prime. (9/12)
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Appearance: Deep black, opaque but clear where light gets through. Large dense head with good retention. Well carbonated. (3/3)
Flavor: Malt flavor is dominated by chocolate malts with notes of roasted barley. Soft malt flavors are balanced well with the high hop bitterness. Aftertaste is of chocolate with lingering bitterness. Mid taste is caramel sweetness. Moderate hop flavor not very discernable. Moderate fruity esters reminiscent of prunes. No diacetyl. Alcohol noticeable but appropriate to high end of this style. Some dullness in flavors often attributed to oxidation. (15/20)
Mouthfeel: Medium-full bodied, creamy smooth with moderate alcohol warming. Some bittering astringency in aftertaste. (4/5)
Overall Impression: A classic example of the American Stout style. I’d like to see more pronounced and distinctive aroma and flavor hops and a bit more restrained bittering hops. The interpretation with emphasis on chocolate malts and caramel rather than roasted barley is interesting and pleasant. This particular beer may have sat on the shelf for a while since the flavors aren’t as sharp and bright as fresh examples exhibit. Still, this is a hearty beer that should accompany hearty foods such as pot roast, pumpernickel bread and chocolate. (8/10) -
[expand]Total Score: 36/50
Without the acidity from the roasted barley the finish would be cloying. Hop character is subdued, but has a quality that reminds me of chewing on orange peels. more >
[close]Total Score: 36/50
Aroma: Blackstrap molasses and bitter chocolate malt, low rose-like hop aroma emerges as the beer is swirled. Some alcohol present. A little yeasty, but otherwise clean. (7/12)
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Appearance: Opaque black with ruby highlights. Thick, tan head of fine persistent bubbles. Clarity is not an issue. (3/3)
Flavor: Molasses and acidic with smoky burnt coffee finish as in French roast versus Italian roast, lacking floral or earthy aromatics as appropriate for an American stout. Roasted barley is evident. No hop flavor; bitterness and astringent grain character are tamed by an almost oily, milky character. Some sweet caramel malt emerges as the beer sits but finishes with a salty mineral quality. (15/20)
Mouthfeel: Creamy and full-bodied, with soft carbonation. Slick, almost oily mouthfeel followed by alcoholic warmth and acidity that round out with a surprisingly clean and unassuming hop bitterness. (4/5)
Overall Impression: Without the acidity from the roasted barley the finish would be cloying. Hop character is subdued, but has a quality that reminds me of chewing on orange peels. That combined with the acidity of the roasted barley creates the illusion of saltiness, a character I have found before in beers made with oats. I often pair stouts with sweet chocolate and berries, but this one would be better with a fine high cocoa content bittersweet chocolate similar to coffee. (7/10) -
[expand]Total Score: 40/50
Well-made, complex beer with a creative blend of dark malts and a generous hand with the bittering hops. more >
[close]Total Score: 40/50
Aroma: Big bouquet of roasted malts—coffee, unsweetened chocolate and black patent are evident. Some alcohol in the background and earthiness that may come from oats. Fruity esters and a touch of sherry-like oxidation add complexity. (9/12)
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Appearance: Opaque, but clarity through a small layer of the beer is good. Creamy beige head is reminiscent of cappuccino with good retention. (3/3)
Flavor: Roast malts are the dominant flavor, but has more of an instant coffee character than freshly ground due to the black malt acidity. On the dry side, even for an American stout. A little more caramel malt would improve the balance without straying toward other stout variations. Lots of hop bitterness, which exemplifies the style. Faint citrus hop character that is well buried in the roasted malts, as are esters and alcohols. (16/20)
Mouthfeel: A little more dry and astringent than I would like, but otherwise within the broad guidelines. Has a little prickliness from carbonic acid, and a touch of alcoholic warmth. (4/5)
Overall Impression: Well-made, complex beer with a creative blend of dark malts and a generous hand with the bittering hops. A little more caramel or crystal malt would improve the balance, but the beer is still an excellent example of the style. Roastiness might overpower sweeter dishes, but would complement dishes that have a combination of tanginess and roastiness. (8/10) -
[expand]Total Score: 38/50
Fresh and well crafted. Oats are unusual and make it like a big chocolatey American oatmeal stout (or a small imperial stout). Don't try this one too cold. more >
[close]Total Score: 38/50
Aroma: Big snootful of hops—American, citrusy—that faded in intensity over time. Strong, smooth chocolate malt aroma (chocolate but not burnt) mixing with moderate caramel aromatics and fruity esters. Grainy, lightly vanilla, oatmeal overtones. Clean, smooth and rich. The rich chocolate and light citrus aroma lingered. (10/12)
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Appearance: Huge, cascading tan head—big and frothy—lasted a long time. Jet black and totally opaque. (3/3)
Flavor: Big chocolate malt flavor but not really that roasted. Rich caramel undertones. Like fine-quality dark chocolate. Moderate citrusy hops. Dry finish with lingering hop flavor and bitterness. The moderately high bitterness is more than balanced by the big malt character. Lightly fruity esters add palate complexity, but the flavor is really all about chocolate. (15/20)
Mouthfeel: Full body with a smooth, silky, oatmeal-derived luxuriousness. Medium carbonation. Moderately warming. (3/5)
Overall Impression: Fresh and well crafted. Oats are unusual and make it like a big chocolatey American oatmeal stout (or a small imperial stout). The malt character benefits from a cellar temperature; don’t try this one too cold. Not a typical American stout due to the big body and oatmeal character, but very tasty. This would be a great dessert beer with anything chocolate (cake, truffles, mousse) or maybe complementing a raspberry tart. If you wanted it with dinner, I’m thinking roast goose, perhaps. Those so inclined might also enjoy this one with a fine cigar. (7/10)
