on tap


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RATINGS: 48   WEIGHTED AVG: 3.71/5   EST. CALORIES: 420   ABV: 14%
Dark Dark Goose The Inspiration We approached this mead with inspiration from the imperial stouts aged in bourbon barrels we love so much. These stouts have a small percentage of dark roasted barley that gives the burnt toasty flavors. But they also have a lot of malt background. We decided to see if we could approach a mead in the same way. The Coffee We took a field trip to Chazzano Coffee Roasters in Ferndale, MI to meet with founder and coffee expert, Frank Lanzkron-Tamarazo. As usual, Frank pulled out all the stops and soon we had about a dozen french presses of different coffees roasted to different levels. We evaluated each one for a couple of hours until we had just the right combination. We eventually settled on a blend of 75% Nicaragua Maragogype Superior Las Segovias (French roast), and 25% Yemen Mocca San’ani (full city roast). For a full explanation of the roasts, Chazzano’s website has an excellent explanation. The Honey We wanted the honey profile to be as rich and complex as the coffee we selected, so we eventually settled on a 50/50 blend of Wildflower and Buckwheat honey. Each was sourced in its raw form from beekeepers in Michigan. The Barrels After fermentation, the mead was aged in a bourbon barrel. In October of 2011 our co-founder, Brad, drove his piece of junk car to Chicago to meet with the head of Goose Island’s barrel program. He returned with a coveted barrel (on the roof of his car) that was used to age their Bourbon County Stout. We then aged the coffee mead in this barrel until the summer of 2012. Welcome, the Dark Dark Goose.

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ClubGonzo (5685) - Bergen, NORWAY - NOV 15, 2016
Bottle, shared with BBGTC. Clear coppery brown body, no head. Nose is coffee, booze, vanilla, coconut, honey and hints of honey, nuts and nougat. Taste is pronounced alcohol, honey, vanilla, dry coffee notes, wood, nuts and hints of coconut, dried fruits and nougat. Very nice, though not superb compared to the potential of such a creation.

Inbreak (6408) - Loddefjord, NORWAY - OCT 7, 2016
07.10.2016, 0,375l bottle (2012 vintage or older) @ BBGTC vintage mead tasting:
Tiny bubbly head dark ambery color. Aroma is slightly sweet and rich mineraly, oak, minerals, dark sugar, burnt caramel, coffee liquor, bark, raisins, booze, hints of honey. Taste is slightly rich and dry mineraly, dark sugar, coffee liquor, minerals, oak, burnt caramel, raisins, bark, grass, citrus peel, honey, booze. Slightly sweet and dry mineraly mouthfeel. Nice.

ej (1330) - Hauglandshella, NORWAY - OCT 7, 2016
Bottle. Dark pour, brownish. Loads of strong aromas here. Coffee, bourbon, wood, smoke and booze. Strong coffee flavor aswell. Sweet, somewhat boozy, bourbon and liquorice. Fair enough, maybe lacking abit of balance.

GT (10002) - San Diego, California, USA - JUN 6, 2016
Bottle from a tasting. Deep red pour with fine legs upon swirl. Insanely boozy nose with almost straight bourbon morphing into dark cherry pie. Taste is a mix of bourbon, dark cherry, mild chocolate, and hints of tootsie roll. Quite the dark and chocolately mead, but I’m not sure if I’m on board.

BiiruBierBeer (1056) - Phoenix, Arizona, USA - MAY 1, 2016
Boozy smell. Taste is alcohol with malt, coffee, and dark chocolate. Medium body with a big amount of alcohol heat.

koleminer20 (3840) - Ann Arbor, Michigan, USA - SEP 24, 2015
From notes. Enjoyed on September 19 at Travis’ house. This was poured side by side to Chazzano, and it wasn’t even close. 375 mL bottle. The pour is a nice medium to dark clear brown with a couple hints of some head, but nothing there. The aroma is heavy on coffee with a nice honey sweetness before the oak and vanilla come through from the barrel. There is a little char, and perhaps a hint of roast coming from the oak itself. There is a little booze here, but much better than the base. The flavors mimic it pretty well. It’s a lot smoother than Chazzano. The coffee is reserved, and the honey offers a nice sweetness. It’s really balanced with the nice bourbon notes that come from the barrel. There is a hint of vanilla on the back end. The mouth feel is syrupy and thick, with no carbonation. The aftertaste is lingeringly sweet with a touch of coffee and a hint of actual Bourbon County Stout carrying it away. I like it.

Aniela (4216) - Göteborg, SWEDEN - JUN 2, 2015
Bottle. Dark brown colored, almost no head. Solvent, glue, chocolate aroma. Roasted, fruity, glue flavour. Strange not very nice...

50belair (3680) - Florida, USA - MAY 27, 2015
Bottle. Brown pour. Loads of booze in the nose. So boozy with honey and melon backbeats. Dark malt characteristics. Average body and mouthfeel.

biggsbowler (629) - Port St. Lucie, Florida, USA - MAY 25, 2015
Bottle - Pours an opaque brown. Nose is coffee, chocolate, vanilla, oak, bourbon, caramel, and toffee. Taste is sweet, chocolate, coffee, vanilla, malty, toffee. Rich and decadent.

tchaos (428) - New York, USA - MAR 18, 2015
375ml bottle. Pours clear tan. Aroma of coffee, vanilla, and booze. Taste is coffee forward, medium body, with Honey and barrel characteristics. My favorite coffee mead to date.

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