Lost Abbey Serpent’s Stout 100% Bourbon Barrel Fermented

Brewed by Port Brewing/Lost Abbey
Style: Imperial Stout
San Marcos, California USA

Serve in Snifter

send corrections   |   shelftag   |   edit barcodes   |   add pic

(100% Bourbon Barrel Fermented version) Pours an opaque black body with a medium tan head. Aroma of roasted malt, vanilla, banana, bourbon, and chocolate. Flavor of roasted malt, oak, bourbon, some coffee, and chocolate.

On tap at Blue Palms. Listed as "100% barrel fermented" 11%. Pours with a small brown head over a pitch black body. Aroma of chocolate, ash, wood, coco, vanilla, campfire. Flavor is wood, chocolate, alcohol and decadent. Woodsy notes and tannic. Light barrel character though. Hefty mouthfeel without to much burn. Creamy carbonation.

Tap at lost abbey. Black pour, creamy brown head. Chocolate cake, vanilla, bourbon, raisins, molasses nose. Flavor is rich and full. What a difference some barrel aging does in this brew! Tons of chocolate, vanilla, cake, raisins...what a delicious beer!

Pours nearly black with a small tan head. A little bit funky on the nose. Lots of booze and wood notes, maybe a touch of acetone. There’s plenty of roasted malt and a little bit of coffee. The flavor is a bit smoother than the nose would let on. Roasted malt, a touch of chocolate, coffee, and a surprising amount of bourbon/barrel flavor.

Thanks to a very cool dude on BA for the hook-up! Poured deeper brown with nothing going on for head. The aroma picked up baker’s chocolate, plenty of licorice, and some vanilla with black peppery and oaky accents.. fairly soft and well-restrained.. excellent. The flavor found warm licorice more than anything else at the core.. vanilla-laced darker chocolates around.. some molasses on the finish.. lightly tart oak was also a fine complement in there.. some honey in there as well.. more sour and oaky on the finish, carrying through molasses and honey. Heavier-bodied with low carbonation on the palate.. fairly tangy from the barrel.. interesting treatment.

thanks to mar, dark dark black brown color with no foam, aroma of roasty chocolate and dark fruit, creamy body of bittersweet cocoa, malty with a nice finish

Pouring at session one of EBF in Boston. Pours a hazy brown to black with a thin tan head. Smoky, chocolate, vanilla. Spicy chocolate and roast. Medium finish with more nice roast and a touch of vanilla.

EBF. Pours a black body with a coffee tan head. Bourbon and a malty sweetness Woody with nice subtle scotch tones, dry roast y coffee.l A modest warming that is dry and roast y. A very well done BA stout.

Lots of bourbon aromas, booze, oak barrel, dark charred roast, coffee, dark chocolate, and some underlying chocolate sweetness and light vanilla. Pours black with a nice bubbly creamy dark brown head and lace. The flavor is more bourbon on top of char and roast. Good alcohol, sharp wood and roast. Chocolate, vanilla, oak. Alcohol heat on the back end. Smooth creamy body on the lighter side of carbonated.

(Bottle thanks to ericandersnavy) jet black and still. Very nice coating of the glass. Nose of bourbon, sweet chocolate, fudge, and brownies. Taste of watery chocolate, fudge, bourbon, big on flavor. Medium to thin body with an alcoholic finish.