lilannie (384) - Adamstown, Maryland, USA - JAN 15, 2005
4.3 AROMA 9/10 APPEARANCE 4/5 TASTE 8/10 PALATE 4/5 OVERALL 18/20
Aroma: brown sugar, cream, red wine tannins, alcohol, coco, vanilla
Appearance: dark brown-->black, tan head, lacing
Flavor: brown sugar, coco, alcohol, espresso beans, red grapes, smoke, moss/earthiness, bitter hops
Palate: some burning, espresso beans aftertaste, smooth--fills mouth, hop aftertaste
Rockinout (966) - Kent, Ohio, USA - NOV 27, 2004
4.7 AROMA 9/10 APPEARANCE 5/5 TASTE 9/10 PALATE 5/5 OVERALL 19/20
Aged an additional 11 months. Big, roasty, black, bold, anise, coffee, chocolate, alcohol, warming, creamy full mouthfeel, full-bodied. Finishes dry, somewhat bitter coffee. All these flavors blend together so well.
Oakes (11031) - Vancouver, British Columbia, CANADA - NOV 11, 2004
4.1 AROMA 7/10 APPEARANCE 4/5 TASTE 9/10 PALATE 4/5 OVERALL 17/20
Very dark brown; a little bit of whisky, coffee, toast, roasted malt in the aroma. Palate is sweet, with whisky, lots of lasting maltiness, toffee, vanilla. Complex, interesting beer.
BrockLanders (760) - Panama City, Florida, USA - OCT 10, 2004
4.7 AROMA 9/10 APPEARANCE 5/5 TASTE 10/10 PALATE 4/5 OVERALL 19/20
UPDATED: APR 25, 2006 2002 batch, bottle #2, poured by Peter Zien at the GABF. Perfect appearance, dark and opaque poured from a pitcher. Wood and bourbon are strong in the nose along with alcohol and underlying roasted dry chocolate. Flavor is also heavily influenced by the barrel aging, with bourbon and wood character evident. While I say "influenced" I donít mean "dominated by". I had a Rock Bottom Bourbon Barrel Stout earlier, and it tasted like a middle of the road stout with two shots of cheap bourbon thrown in compared to this gem. This one finishes with a creamy, toffee-like buttery coffee and roasted chocolate malt fade. Smooth and velvety palate; this is thick no doubt about it, but it is sooo good.
Lumpy (1802) - Carrollton, Texas, USA - OCT 9, 2004
4.1 AROMA 8/10 APPEARANCE 4/5 TASTE 9/10 PALATE 3/5 OVERALL 17/20
2002 batch, bottle #2 at the GABF. Bourbon, wood, tannic notes, roasted caramel, and rich chocolate malt. A fine impy indeed. There really isnít anything that I can say that hasnít already been said here. If you have the means, I highly suggest you try this one.
3fourths (7530) - Boulder, Oregon, USA - OCT 4, 2004
3.7 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 4/5 OVERALL 15/20
UPDATED: NOV 8, 2013 2002 batch, bottle #2, poured by Peter Zien at the GABF. Definite bourbon in the nose, though not overpowering like many attempts at this style have become. Still has some big charred chocolate malts, rich smoky bourbon and wood flavors, without too much of a biting "fresh" wood flavor, but rather a slightly aged quality which is certainly preferred when it comes to tasting big stouts. Peppy on the tongue, just slightly hot for 12% ABV, frothy as itís being swallowed. Finally itís soothing as it coats the throat, warming itís way down. Rich and dry finish, with some butter rum, a slightly burning caramel flavor, with some light hops but not too strong given the power of this stout. Within the fad of bourbon barrel aged imperial stouts, this one stands out as one of the best, although I really do prefer a stout to be non-bourbon barrel aged, and I still prefer the standard Speedway Stout over the BA version.
jonas (5272) - Garching b. MŁnchen, GERMANY - OCT 4, 2004
4 AROMA 8/10 APPEARANCE 3/5 TASTE 8/10 PALATE 3/5 OVERALL 18/20
Sampled at the RBESP 2004 - alongside the non-barreled version.
In addition to the non-barreled flavors I got:
More wooden and bourbon vanilla aroma, more salt and more smoke overtones.
A little alcohol burn.
Vanilla, slight smoke and salt licorice flavors.
It is a vey nice brew but I must admit that I thought the barrel-aging was a tad too unharmonic compared with the SmÝrpundet Porter I had the same weekend...
Kevin (2007) - Colorado, USA - OCT 4, 2004
4.1 AROMA 8/10 APPEARANCE 5/5 TASTE 7/10 PALATE 4/5 OVERALL 17/20
Black pour. sweet alcohol and caramel and chocolate aroma. woody taste that is strong burnt chocolate and caramel. very sweet. the alcohol is apparent in this but not overwhelming, and there is enough hops to prevent this from cloying. finish is hops chocolate and alcohol that leaves my mouth happy. Thanks to Peter Zien for an opportunity to taste this.
whaleman (2178) - North Wales, Pennsylvania, USA - OCT 4, 2004
4.7 AROMA 9/10 APPEARANCE 4/5 TASTE 10/10 PALATE 5/5 OVERALL 19/20
UPDATED: JUL 21, 2006 2002 and 2004 vintages. Nearly opaque black with warm caramel-brown edges. Poured from a pitcher, but the head refused to stand even with agitation. Nice apparent viscosity. Barrel-aging adds remarkable depth and balance to the dominant coffee tones of the "regular" Speedway Stout. Emergent qualities include port, tons of dark chocolate notes, and buttery vanilla tones. Incredibly long and rich as it goes down. Very mature and layered like an onion. Barrel-aging was perfected here and not overdone. Sublime stuff.
Ringo (963) - Loveland, Colorado, USA - OCT 4, 2004
3.3 AROMA 7/10 APPEARANCE 3/5 TASTE 7/10 PALATE 2/5 OVERALL 14/20
UPDATED: OCT 5, 2004 To me, this beer tasted like many of the other Imp stouts in the current US trend of "bigger is better" and barrel aging. No matter who started it, there are a lot of them out there now. And I do not have the stomach for these concoctions, I donít mean that they make me ill or anything, but I hardly find them very enjoyable anymore. They are simply too rich, and too much. As far as this one, I honestly do not see all that much of a difference between it and many of the others. It certainly is not a bad beer, but it is in no way the best beer in the world. I absolutely would not want to drink this often, if at all. And I do not like coffee! Some may question the "2" for palate, since it is so thick; but I do not see thickness as a good beer characteristic - perhaps several years ago when it would have been a novelty, but after having several thick beers, I have come to the conclusion that syrup is best left for pancakes.
I did try to be fair in my rating - balancing my personal likes and dislikes with the technical craftworthiness of the beer.