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Cigar City Capricho Oscuro (Batch 4)

 (RETIRED)
overall
99
97
style
Serve in Snifter, Tulip

bottling
unknown

on tap
unknown

distribution
unknown

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RATINGS: 128   WEIGHTED AVG: 3.84   SEASONAL: Special   EST. CALORIES: 270   ABV: 9%
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COMMERCIAL DESCRIPTION
A blend of barrel aged Rye Porter, Warmer Winter, and Big Sound.


4.2
   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 18/20
gregthekeg14 (49) - Florida, USA - APR 18, 2011
sour, cinnamon, nutmeg, figs. dark with a tan head. cinnamon, nutmeg, dark fruits. medium bodied

4.1
   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 17/20
Rosebud butternuts (2396) - Denton, Texas, USA - APR 18, 2011
bottle thanks to kiefdog. poured black with a brown head. aroma was cedar, chocolate, and bourbon. flavor was chocolate, fudge, rye, oak, and bourbon. body was thick with low carbonation.

4.1
   AROMA 8/10   APPEARANCE 5/5   TASTE 8/10   PALATE 4/5   OVERALL 16/20
ksurkin (1021) - Norfolk, Virginia, USA - APR 8, 2011
12oz, bronze waxed bottle courtesy of ibrew2or3. thanks, dave! pours a silky black with a dense, effervescent, khaki head with great retention and thick lace. aroma is great with big notes of dark chocolate, rye toast, and spicy, bold red wine with hints of coffee, curry spices, and oak with just a subtle touch of toffee as it warms. flavor is delicious as well with all three elemental beers showing through in the form of toffee, raisins, and spice from the winter warmer; spicy rye, cocoa, and coffee from the rye porter; and light smoke, apple skins, vinous fruits, and caramel from the big sound all brought together by subtle oak and vanilla notes. palate is medium bodied with high carbonation and a long, sweet, yet smooth finish. i honestly though this one may be infected with the high carbonation and red wine notes but overall, it’s a damn nice blend.

3.5
   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
MmmcKay (1051) - Brentwood, Tennessee, USA - MAR 29, 2011
Sampled at Nashville Beer Summit 1.22.11 - Dark black pour is a significant tan foam. Smells like an imperial brown. Sour fruit and roasted fruit. Alcohol. Pretty darn good.

3.7
   AROMA 7/10   APPEARANCE 5/5   TASTE 7/10   PALATE 4/5   OVERALL 14/20
Rciesla (5499) - Exit 15W, New Jersey, USA - MAR 27, 2011
Bottle. Pours a bruin body with a tan head. Malty body with big boozy notes, borubon, brunt malt, caramel and raisins. A hint of acetaldehyde light apple skins, brandy and bourbon with a hint of oak and vanilla. A complicated brew for sure if it wasnt for an off flavor or two i could have been even better.

4.3
   AROMA 8/10   APPEARANCE 5/5   TASTE 8/10   PALATE 5/5   OVERALL 17/20
hamilton23 (610) - Alpine, California, USA - MAR 26, 2011
Rating 200! Poured from 12oz waxed bottle from Daknole. Pours nearly black with thick tan head. Aroma is interesting...I get rye spices, bourbon, chocolate and a dry red wine...maybe like a chianti. Taste is lots of rye...that spiciness is well balanced against the sweetness. This is really tasty stuff. Unlike anything I have had before.

3.4
   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
deyholla (6707) - Oklahoma City, Oklahoma, USA - MAR 26, 2011
Bottle thanks to Scott! Pours black with chocolate brown head that dissipated to the edges. Aroma is full of sweet dark chocolate and sweet dark grains with a bit of backing rye as well as come caramel. Flavor is similar with sweet chocolate and caramel with a bit of rye in the finish to add some complexity. A bit sweet for my liking.

4.4
   AROMA 8/10   APPEARANCE 5/5   TASTE 8/10   PALATE 4/5   OVERALL 19/20
Shaftie (218) - , Maryland, USA - MAR 12, 2011
Folks speak of infection with this one, I guess my tongue isn’t as perceptive or I’m a lucky man. Yummy with tons of things going on, roller-coaster for your mouth.

4
   AROMA 9/10   APPEARANCE 5/5   TASTE 7/10   PALATE 4/5   OVERALL 15/20
FlacoAlto (3810) - Tucson, Arizona, USA - MAR 9, 2011
Sampled February 2011
A steady, solid pour produces a two-finger thick, lightly browned, dark tan colored head that is very creamy in texture and quite persistent. The beer is a concentrated brown, approaching black color and is dark enough to be opaque. The aroma smells quite vinous; like an oaky red wine really; there are aromas of berries (tart-dry cherries, blackberry notes and even some blue berry like notes), a spicy oak backbone and aromas that make me think of tannic wood. There is also a definite Brettanomyces-like signature to the nose that contributes notes of subtle ripe cheese (this reminds me of a richly funky, farmhouse cheese note that subtly influences the aroma), a musty character and a light tartness (this is also contributed by the roast grain character). The base beer (including the barrel influence) is more subtle than the unintended infection, but it still contributes to the nose with aromas of roast / burnt grain (this somehow mixes with the cheesy notes), soft toasted coconut, vanillin, spicy pepper and tobacco notes, touches of cinnamon, woody black pepper, a solid oak woodiness and a rich nutty note. I am really enjoying the nose of this beer; the wild fruitiness and funk mixes so well with the barrel character and dark beer notes. This reminds me a lot of Barrel aged Poseidon; perhaps not in the specifics, but in the balance that it achieves between the barrel, dark roasted beer and funkiness).

The beer is quite a bit sweeter than I expected (which might spell doom for these long term as they could easily become bottle grenades as the infection continues to develop); this accentuates dark cocoa flavors, spicy wood notes, ample tobacco flavors, a bright fruitiness (blueberry and even some sweet acai like notes), vanilla, dark chocolate and in the finish there is an ample, burnt grain and French roast coffee complexity. There is also a lightly tart influence in the finish that is contributed by the roast grain and perhaps something else. The ample malt and sweetness really smooths out the roast character and oak / barrel influence. The fruit notes are not as big as they were in the nose, but are still here. There are some really interesting spice notes here (it somehow reminds me of a spiced rum); notes of cinnamon, vanilla, coconut (as a spice somehow), spicy pepper and tobacco and perhaps even some young ginger like character are all noticeable. The oak backbone contributes a tannic, slightly astringent note in the finish that doesn’t really dry out the big, rich, malty sweetness, but keeps it from being overly cloying.

The flavor and aroma is so complex, so layered, though perhaps a bit too sweet, and I wasn’t expecting the “off” notes to work so well here; I really like how the nose reminds me of Barrel Aged Poseidon and the flavor is so rich that the funk doesn’t play nearly the role that it does in the nose. The barrel plays a supporting role to the rich malt by providing a spice and wood balance. Interestingly enough, I like the aroma best in this beer, despite it being the part where the infection is most noticeable. The flavor was completely different than I was expecting (in that it was so clean), but that was quite good to. Really an enjoyable beer that surprised me considering I knew it was likely a bit off going into it. Thanks for the bottle Ben, I really enjoyed it.

3.5
   AROMA 8/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
Oakes (12723) - Vancouver, British Columbia, CANADA - MAR 7, 2011
Very dark colour. Big dark fruity aroma with plums, some impy roast, intense. Soft body. Has some toasty character, maybe a little nutty. Decent mix off brown nutty stuff and light stouty roast.


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