Sound the Alarm! The Holy Smoke Stout is brewed in the cavernous bunker of the Canadian Wine Capital’s “Old Firehall”, which the townsfolk herald as being haunted by a ghost. Whether the ephemeral haze caught in corner of the eye is an enigmatic soul, or just a sneaky staff member enjoying a puff, the sanctified mystery finds its way into every pint. Dry as the Canadian pocket desert in which it was brewed, the Holy Smoke Stout boasts roasted malt flavours. Five malts meet roasted barley in the mash tun to produce a black, complex brew reminiscent of dark chocolate and coffee, supported by a clean European hop bitterness. The ancient glacial meltwaters that were filtered through different aquifers give us one-of-a-kind brewing water, perfectly suited for beers brewed with roasted grains.
WheatKing (703) - Oak Bay, British Columbia, CANADA - SEP 8, 2012
3.3 AROMA 7/10 APPEARANCE 5/5 TASTE 6/10 PALATE 3/5 OVERALL 12/20
Sampled at the GCBF. While drinking this Duffman was cuffed... guess you had to be there.
Black black black. St Ambroise Oatmeal Stout black. So black malt really stands out, almost as much as the smokiness, which controls the aroma and taste. Neither too smoked nor too much, so a good balance has been found. Other than that, it feels a bit muted compared to other smoked beers I’ve tried. That’s not necessarily a bad thing, though.
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