 Panzerfaust (374), Santiago, Chile
Apr 5, 2008
Pours an impenetrable murky dark brown color with a huge tan head that diminishes slowly and leaves a nice lacing.
Aroma is malty, roasted as expected with some alcoholic/liquor touches. It has clear notes of cork, chocolate, moccha, cocoa and more prominently loads of brown sugar and dense molasses.
Flavor is sweet, with a dry coffee-ish finish. Notes of cocoa powder, ristretto coffee, brown sugar, molasses, kahlúa cream and licorice. Brandy? maybe there’s some in the taste. I’m certain this one has to develop its flavor A LOT more... some cellaring is needed as it’s clearly still too young.
Body is huge, low carbonation. Nice alcoholic warming presence. The finish burns a little. Smooth as hell, rich texture. As I said, a good try at the style but still inmature. I’m cellaring one for a year or so to see if it grows.
MI2CA (1033), Noblesville, Indiana, USA
May 27, 2008 Sampled at HotShotz Indy tasting May 24, 2008 - Aroma is dark malts, cocoa powder, brown sugar, molasses and subtle hops. Pours light black with a small head and good lacing. Flavor matches aroma. Palate is sticky and dry. Not "heavy" like most American imperial stouts, this one has a lot of flavor and is light enough for easy drinking.
Sully (1361), Stanmore, New South Wales, Australia
Apr 7, 2008 You wonder how much this stuff the Czars consumed. While its less potent than vodka it is such a heady style that it must have influenced their decision making process a bit. From Rasputin to Vladputin the country hasn’t been the same as when this was the tipple of choice. What better place to be sampling this Chilean Impy Stout than in my hotel room in Lima though? Having run the gauntlet of countless crazy taxi drivers in their Daewoo Tintos (must be some inverse proportionality about the masculinity of these caballeros to the size of their cars as they drive with cojones grandes) I needed the solace of the room and a beer like this. Very thick pour and significant head that does recede. Cafe negra y fuerte is the clear nose here and it is supported by the maltiness, burnt malt and molasses characters. Grat balance on the tongue and mouthfeel is huge. I love the warming ABV, even though an April day in Peru is not the best place to appreciate this sensation. The lingering aftertaste of the strong cafe is a treat. I agree that it is a beer that will benefit from ageing but as a drink now it is still a champion beer. Yeah, Kev, goodonyer sport. Done fine, played good.
almosi (279), Viña del Mar, Chile
Feb 21, 2008 Has a dark black color, with a yellowish, very abundant and lasting head. The aroma is toasted, sweet coffee, by some touches of chocolate. The flavor is a plenary session of coffee, with some touches of caramel. The hop this one in his measured joust, being mixed softly with an end of slight yeast. Has a great body, with a creamy and thick texture. Really I have been surprised. It is a spectacular beer.
davidpl (393), Santiago, Chile
Feb 2, 2008 Appearance: black color. Medium, beige color and lasting head.
Aroma: toast, oak (ingredient?) and nice smells reminiscences of tobacco, chocolate, coffee, vanilla, cream, milk and toasty bread. The aroma of fresh yeast. Slight citric hop’s smells.
Flavor: sweet start from caramel malts, progress of the roast malts with intensive and lasting taste. Chocolate, coffee’s grains, cream, milk with coffee, vanilla and bread. Too I felling the oak but I not know if is a ingredient. The yeast have a fresh note. Ripe fruitiness like blackberries and figs. Dry finish from hops, but mainly from toast malts.
Palate: full body and oily and creamy texture. Light carbonated.
The start have a very slight unbalanced, but quickly is to make up for the toast. A complex and nice beer, with a great texture and body.
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