Glouglouburp (5883) - Montreal, Quebec, - MAY 20, 2008
3.2 AROMA 6/10 APPEARANCE 3/5 TASTE 7/10 PALATE 3/5 OVERALL 13/20
In short: Standard average American Imperial Stout.
How: Tap at brewpub (Clybourn location)
The look: Black body with a small short-lived tan head
In long: Roasted malts, molasses and some dark fruits and some black chocolate. Rich creamy body. Alcohol is showing a bit. Mild bitterness. The beer is robust, it doesn’t have any defaults but it ended-up feeling like just another good American Imperial Stout. I suspect I was slightly disappointed by this standard Impy Stout because of all the original and excellent beers I had at this brewpub. However I don’t think I would have liked it any more if I had drank it the day after at some more ordinary brewpub, mostly because my glass would have been pretty flat by then.
zootfinster (202) - Chicago, Illinois, USA - MAR 12, 2007
3.4 AROMA 6/10 APPEARANCE 4/5 TASTE 6/10 PALATE 3/5 OVERALL 15/20
UPDATED: MAR 14, 2012 (Cask) A deep brown color. Chocolate and smooth. A bit of toasted malty flavor. Served a little warmer then other beers. bringing out all the flavors. A very nice beer. Tops in Imperial stouts
StewardofGondor (1934) - Washington Heights - Milwaukee, Wisconsin, USA - MAY 30, 2006
4.6 AROMA 10/10 APPEARANCE 4/5 TASTE 9/10 PALATE 4/5 OVERALL 19/20
Cask, Clybourn. Opaque with a hint of lightening at the edges. A deep tan khaki wrung skirts the ridges while an enflamed sperm cell formation sits as an off-centered island for the head. Bourbon strides coincide with a robust caramel and dark chocolate edge. Coffee grinds give a milky summer coolata character. Depth enhancing black currant is shielded by the delectable, aromatic bourbon impartations. Bourbon flavor is attenuated very well. It’s not a thick, oily brigade, but a milk chocolate truffle infused with caramel and Godiva liquor. Slight toasty campfire s’mores flavor with that sugary, mushy marshmallow, toasty grahams and nearly flame licked Hershey chocolate pieces persona. Heavy, mostly full-bodied and a major flavor player. A well represented stream of substance. Creamy, melting chocolate-coated caramel chews principally drive the flavor home, resonating with a dark chocolate and bourbon laden base. This is the confectionary art at its boozy finest.
iwantalambic (1478) - St. Louis, Missouri, USA - MAY 24, 2006
3 AROMA 7/10 APPEARANCE 3/5 TASTE 6/10 PALATE 2/5 OVERALL 12/20
UPDATED: JUL 13, 2006 Draught, Clybourn brewpub: it is a shame that they didn’t try this with last year’s (or better yet, the 2003)…anyway – this one came jet black, with a small dark brownish-tan foam. Extra sweet, vanilla bean aroma with a healthy dose of chocolate, raisins, and hints of espresso…the body didn’t benefit at all from the barrel – it is still watery thin…the two things this has going for it is the lingering hoppy-bitterness/oak twang and the distinct lack of harsh bourbon flavours…one of those things: I know what this could be, but this one didn’t quite make it…
bu11zeye (11740) - Frisco (Dallas), Texas, USA - MAY 23, 2006
4.6 AROMA 9/10 APPEARANCE 5/5 TASTE 9/10 PALATE 5/5 OVERALL 18/20
(Cask) Pours a black body with a creamy large brown long-lasting head. Aroma of chocolate, mint, peat, and bourbon. Flavor of chocolate, bourbon, and oak barrel. Certainly one of the best imperial stouts I’ve sampled.
Jokes (1453) - Chicago, Illinois, USA - MAY 18, 2006
3.1 AROMA 7/10 APPEARANCE 3/5 TASTE 6/10 PALATE 2/5 OVERALL 13/20
Draft. Dark brown with black streaks and a small ring of tan bubbles like a halo around the snifter. The aroma is definitely sweet, from beginning to end. Tons of vanilla, cocoa, caramel, mild coffee, brown sugar, light coconut and some mild oak. The body is light and slippery without much sparkle or pazzazz. More sweetness in the mouth, with little burnt/roasted elements or hop bitterness to balance the sweetness. The actual bourbon notes are quite faint, however plenty of vanilla, coconut and wood was imparted without the actual bourbon flavor. The pub-brewed RIS can be pretty tasty, but this last batch was a bit thin and bland. Unfortunately, it was this last batch that made it into barrels for aging. A more robust batch might be better suited for such treatment; however, I’d rather it all be served cask conditioned and not bourbon barrel aged. But who am I?