Harveys Imperial Stout

This beer was called Albert Le Coq Imperial Stout when I had it from a bottle in 2001. Absolutely the worst beer I have ever, ever had. I am a fan of Imperial stouts, so I saw this at Father’s Office in Santa Monica and had to try it. It had zero carbonation and was black as night. The only flavors I could detect were a very unpleasent, incredibly strong soy sauce and saltiness. Slick, oily mouthfeel that coated like paint. Alcohol burn. It got worse as the beer warmed up to room temperature. I forced myself to swallow every single drop of this overpriced swill. The goosebumps finally stopped coming with every swallow after a while. I did get a decent buzz off it, so I guess that is something. It’s so bad I want to try it again, to see if my memory is playing tricks on me. The "Showgirls" of beer, except without the bare breasts.

Served at room temperature at Monks. Pours a purplish dark brown. It looks and tastes like a red wine without any acidity. There is a perfect balance of strong maltiness and slight hoppiness that result in a smooth very enjoyable stout. Best sampled at room temperature.

Corked bottle from 2003. Pours opaque black with a scant ring of foam. Tart cherries, coffee and a hint of molasses on the nose. Hmmm. Creamy medium body with light carbonation. Sweet taste of prunes, soy sauce, licorice coffee. Lightly sour tar finish. I’m having a bit of trouble with the soy/balsamic vinegar combo. It almost makes sense when you bounce it off the "Commercial Description" but this still seems infected.

Bottle 2003 vintage. Aroma: Stout or sour? Diluted malt vinegar and some tart cherry/prune must. Some roastiness on the back end. Pours still. Black. No head. Flavor is both tart and dry. Tar. Molasses. A definite blackstrap molasses presence. A hint of roasted malt and dry hops hiding behind the dry and tart molasses. Creamy and silky on the palate. I know this beer is supposed to be unique, but not my style.

11.2 oz bottle dated 2001, annoyingly corked (the cork actually broke). Pours a black brown with no head at all.

The aroma is strong raisin and rummy alcohol with some molasses sugary sweetness.

The flavor is washed out (oxidized?) roasted tar and black licorice, bitter alcohol and cork. This tastes kind of like paint thinner, with all the harsh alcohol. It actually had me gagging. The mouthfeel is medium and very watery with zero carbonation.

Overall, I don’t know if this is a bad sample or what, but it is terrible - a drain pour.

Pours a black, almost no head, but some decent lacing from what does appear. Aroma, reminds me of a deep sherry, dark fruits, caramel malts, and alchohol. First sip, bitter, plum, toasted oak, alchohol. The finish is very dry with a chocolate and coffee flavor, and bitter aftertaste. The feeling is of a very full wine. It is more something you want to drink with a good steak dinner, or after a good steak dinner.

(Bottle) Sampled at The Stumbling Monk in Seattle on October 20, 2007. Very interesting - somewhat a flat flemish sour ale. Oak, woody, burnt brown sugar and red wine. I like!

(33cl bottle, vintage 2001) Coal-black colour without a head. Slightly acidic Sherry-like nose with Flor-yeast character and a plum-fruity shine. Bitter, slightly acidic flavour, quite full bodied with a very soft to none carbonation. Dry and bitter, roasty, somewhat mouldy taste; if it was a wine I´d have guessed it has a cork failure; nevertheless a more than interesting and intriguing taste; dry and bitter, slightly vinous finish with notes of dark chocolate and coffee. Tastes pretty old fashioned and almost authentic to the style, but it is obviously not an everyday-, nor a session-drink.