 ClarkVV (3545), Allston, Massachusetts, USA
Nov 25, 2007
Draught chalice at Redbones on 11/1/07
Not much retention or lacing is put forth by this and there isnt even much of the tan head, but the beer is a lustrous, deep espresso brown-black, with burgundy-violet highlights. Clarity is medium.
Lovely vinousness is allowed to shine, not being beaten down by too much malt sweetness or bitterness. Hops display a touch of piney resin, but they augment the deep espresso dryness and do not assert themselves, neither in aromatics or bitterness, thankfully. Some doughiness and cookie-like notes soften the vinousness, somewhat, on the finish, but prunes and poignant berries can not be held down here. Chocolate-espresso-liquor-like notes give warmth and complexity on the finish. Medium sterngth of aroma, no flaws.
Lip smackingly tart vinousness notes are elegantly displayed atop of "antique" maltiness. Very woody and old, but in a good way. It has none of the crystally, bready, crackery-like dryness, but all of the woody, lightly fruity and daintily roasty notes that make the top tier stouts what they are. Light hoppiness shows some juicy green leafiness that adds light bitterness, in combo with the dark malts. Body is medium, with a very silky-soft texture and the attenuation, quite high, being one of the best parts of this beer. Raisins and anise collect on the finish, with some light black pepper-like phenols and a touch of alcohol that cuts in to the richness and elegance of the malts. But it’s still a fantastic stout and brings more delicious vinousness than I can remember having in any oatmeal stout since the last Bells Oatmeal stout I had.
glkaiser (864), Seattle, Washington, USA
Jun 6, 2008 Dark black with thin head. Great take on an oatmeal stout. Manages to come off as a big, chocolately/roasty beer that’s got the smoothness of an oatmeal stout. Melts in your mouth. Love it and wish I could get it on a regular basis in Seattle.
willblake (1913), Long Branch, New Jersey, USA
May 1, 2008 20071027 Tap at Redbones. Black color with strong beige head. Served too cold so a wait was in order. The menu said ’Oak Aged’ Imperial Stout, but I’m guessing this is it. This one has the three V’s - viscous, vinous, and very tasty! Plenty of complimentary notes of resinous hops along with bitter, roasty malts. Wood notes from front to back on the palate, biting, lightly tart. Finishes dry but sticky. Nice. I’m glad I sampled this one before the jerk beef, because my mouth was pretty much numb after that stuff.
Bradrcr (519), Renton, Washington, USA
Apr 27, 2008 3/22/08 On tap at the Cask Festival. Aroma is molasses blended with a fair amount of alcohol. Appearance is very dark brown with no head. Flavor is rich with a lot of sweet dried fruit. Mouthfeel is syrupy with no carb texture. Overall, rich, there’s nothing else to call it.
bitbucket (1435), Kirkland, Washington, USA
Dec 25, 2007 Bomber, with many thanks to after4ever. Pours a nearly opaque blackish brown with a scant tan head. Blackstrap molasses nose, followed by prunes and chocolate. Medium body. The taste starts sweet, with the same molasses, prunes and chocolate as the aroma. Lightly bitter finish that fades into licorice. The overall impression of the taste and mouthfeel is soft and smooth.
CaptainCougar (4596), Rockville, Maryland, USA
Dec 14, 2007 On tap at the 2007 GABF: Pours an oily opaque with a dense, frothy, light brown head. Aroma of some sweet dark chocolate, caramel and raisins. Body starts with a good viscosity and sweet, sticky mouthfeel along with notes of dark fruits, caramel and chocolate. Finishes smooth with a touch of light fruity tartness. A pretty good imperial stout.
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