Grado Plato Chocarrubica

Brewed by Birrificio Grado Plato
Style: Spice/Herb/Vegetable
Chieri (TO), Italy

Serve in Lager glass, Tumbler

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On tap at beechwood bbq in seal beach, ca perfect walnut brown pour w/ a tightly bubbled creamy white head. The aroma is of chocolate, oats, and spices. Creamy mouthfeel and flavor. Very nice

500 ml swingtop. Pours black with a fair tan head. Nose is chock full of cocoa with a hint of something like cinnamon, but comes off more herbal. Dark chocolate and baking cocoa flavors, another hint of that cinnamon-but-herbal flavor, slight touch of anise. tasty. Soft bodied and enjoyable, but... I dunno. Didn’t "do it" for me overall.

Pours black from the bottle with lively carbonation and a creamy head. Hops are stagnant. Took considerable warming for the chocolate notes to come out. Hop bitterness cuts first followed by chocolate then roasted malts. Finish is stale. I hope this is a bad bottle, not a bad recipe.

bottled, at rbesg08 summer gathering in pilsen. dark brown with a light haze and modest beige head; aroma of carob after dinner drink; light chocolatey sweetness with som earty notes and a slightly bitter finish. quite pleasant

750 ml bottle. Black pour with small tan head. Aroma of mild funk, mild sourness, chocolate, roast. Flavor has a sour twinge, followed by an envelope of chocolate, roast, dry oreo cookies. Mouthfeel is slick and oily. Finishes with a bit of dark chocolate and carob. Interesting for sure. But still odd.

On bottle. The chocolate smell is very strong. Black colour, no froth and low carbonation. Absolutely not sickening. So it is drinkable enough. Fruity aroma, with a light malt and caramel taste other than the chocolate taste. Very pleasant drinking.

Pours an opaque chocolaty sable with a thick tan head that persists and leaves some thick lacing. Strong, crisp, fruity aroma has apple and cherry notes and a malty underpinning. Fruity flavor is almost more brandy than beer and has a sharp alcohol bite. It has malty and yeasty touches to it. Smooth, slightly thin texture has a nice fizz.

Bottle (rated in Nov 2009). Head is initially average sized, frothy/fizzy, brown, mostly diminishing. Body is dark brown to black. Aroma is moderately malty (roasted grain, chocolate), moderately yeasty (horseblanket), with notes of cherry, plastic, manure. Flavor is moderately to heavily sweet, moderately acidic, lightly bitter. Finish is lightly to moderately sweet, moderately acidic, moderately bitter, unclean. Medium body, watery/creamy texture, lively carbonation, lightly to moderately alcoholic.

Swing top bottle exploded on opening ..... Dark brown pour ruby hue light beige head and light lacing .... aroma is sweet and chocolatey with light roasted and a sweet fruityness as well .... taste is of carob and cocoa (sweet chocolate) and some fruityness with some caramel malt and roasted elements and almost a vinous touch to it .... a light bitterness at the end ..... guess I aged this one too long it erupted

750ml Bottle: Aroma of chocolate, cocoa, malt, roasting, carob, fudge, and a hint of raspberry. Poured very dark brown in color with a small, creamy, dense, tan/brown head that Lasted throughout. Opaque. Sparkling. Flavor is medium sweet. Tastes of malt, chocolate, fudge, carob, and a hint of raspberry. Medium body. Average texture. Average carbonation. Malt, light roast, chocolate, fudge, carob finish is medium sweet. 7%ABV is completely hidden throughout.

Possibly my bottle was too old? Explosively carbonated. Huge foamy dark tan head. Dark brown body. Nose of a little chocolate, a little malt, and sourness. Did this have an accidental secondary Brett fermentation? Sometimes that’s a great thing, but not today. An interesting sour chocolate stout, but, by now there are a dozen or more chocolate stouts that I prefer.