Full Pint Rye Rebellion

Brewed by Full Pint Brewing Co.
Style: Imperial Stout
North Versailles, Pennsylvania USA

Serve in Snifter

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Bottle sample at a tasting at Dancing Camel. Thanks David Cohen. Black-colored, not completely opaque. Aroma of whiskey, some soy sauce, alcohol, acetone, cork and rye. Sweet flavor with light acidic notes, rye, whiskey, wood, a bit of chocolate and a drier finish. Medium-full-bodied. It seems like the stout character is hiding behind all the whiskey and rye. Pretty weird and not thick enough, but not so bad.

Medium carbonation, frothy head, molasses in color not in texture. Aromas of roasted/ slightly burnt malts with a slight citrus hop note and some caramel. Flavors of roasted malt, light chocolate, come coffee, slight ryeness, Almost on the watery side for an imperial stout. Did not notice any whiskey notes though nose or taste (unexpected). Lightly sweet, and has a lightly smokey/bitter aftertaste.

Bottle shared thanks to Dmac. Pours out almost black with no head. Aroma is of molasses, dried fruits and some oaky alcohol. Taste is of cocoa, molasses, syrup, oak, smoky earth, and some light chocolate in there also. Only got a slight touch of rye.

Pours deep brown with a thin mocha head. Aroma is roasty with caramel and rye notes...very subtle aroma though. Flavor has roasty coffee and dark chocolate wit notable whiskey and rye...earthy...lightly ashy and oaky. Mouthfeel is medium and the finish is oaky bitter dark chocolate and whiskey.

Aroma- dark fruits, muted chocolate, bourbon Appearance- black with a flat white head, little carbonation Taste- super sweet bourbon notes, some chocolate, some char, more sweetness from bourbon Palate- surprisingly thin, off-putting mouthfeel Overall- Way too sweet and way too thin. Just one-dimensional and not all that good.

Bottle. Pours dark brown no head. Roasty aroma . Taste is sweet booze well hidden plum and nut after taste

Sample at the Big Tap In on 04/21/2012. Flat black pour with a medium tan head that diminishes slowly. Rings of lacing on the glass. Aroma of roasted malt, chocolate and oak. Full-bodied with a woody character and flavors of chocolate malt, toasted bread and hops. The finish is rich and malty with a touch of spiced hops left behind. Pretty good overall.

Thanks to Morey (see below) Pours pitch black, but as hard as I poured, there wasn’t much of a head. However, it was a nice brown 1/4 inch head, no lace to speak of. Lots of chocolate on the aroma, with light bourbon notes, toasted vanilla and a slight roasted coffee aroma. Some Rye spiciness was also present. Taste at first was Creamy, medium body with chocolate and very noticeable hop presence. As it warmed, is when the beer started to resemble what it really was. A combination of the Rye and Hops was prominent, with dark fruit and raisins. Roasted malts and the Vanilla and char from barrel are coming through in the end. Pretty tasty, slight Alcohol on the finish, and the spicy Rye coats the tongue. I don’t think I ever had a BA Imperial Stout quite like this one. Solid brew, but I wonder what age would do to this BA treat.

INFORMATION: 12oz bottle with no freshness date. I haven’t bought too many of Full Pint other offerings for the this reason. Bottle states that this beer is brewed with four different types of rye, and then aged in rye whiskey barrels. 55 IBU’s.

APPEARANCE: Pours pitch black in color. If you hold the glass to a bright enough light, you can see a little bit of dark brown and reddish hues near the top of the beer. The head stood just under two fingers following a medium-aggressive pour. Foam is mocha brown and has settled to a spotty layer after about 5 or 6 minutes. Pretty good head retention.

NOSE: I can honestly say that I’m getting the rye in the aroma. The barrel characteristics (wood, vanilla, whiskey) are also present. I’m also getting some resin from the hops and rum soaked raisins.

TASTE: Nice combination of malt and spice from the rye up front. A touch of char starting to surface towards the middle along with some hop bitterness as well. The whiskey is there too, but it’s pretty mild and in the background. There’s a touch of sweetness near the finish that helps round things out on the back end.

MOUTHFEEL: Medium bodied, probably a tad thin for the style. The hops and rye join forces to create a spicy hop flavor the dominates the palate. Low carbonation which is fitting for a barrel aged Imperial Stout.

OVERALL: A good and fairly unique take on the style.

Morey’s Bottom Line: The whiskey actually takes backseat to the rye in this stout. I don’t know if the combination of the hops, rye, and barrel treatment exactly work together in perfect harmony, but I still enjoyed this beer. The 11% is virtually undetectable.

Very dark brown, dissipating tan head. Aroma: toasty malt with some caramel/toffee, rye whiskey barrel character. Flavor: caramel sweetness and burnt sugar, aged notes of leather, rye whiskey barrel character evident, a little dark fruit, black cherries, fairly light in mouthfeel for an imperial stout.