jookos (6762) - FINLAND - SEP 28, 2014
[email protected]slowrunner77 (12040) - Reno, Nevada, USA - SEP 25, 2014
gamla stan. Whoa, this is heavily spiced. Just like walking into a, indian spice shop. I can pick up curry, turmic, jeera, cinnamon and that roasted version of jeera, whatever it’s called. And sort of star anise spicy sweetness. These all on a black soft roasty backing. Soft body. Soft roasty. Lots of spices. Clean. Very interesting beer. Way more heavily spiced than any xmas or similiar beer I’ve had.
UPDATED: DEC 17, 2014 a polarizer at the fest. i had two people blow it up (this after we bought a bottle) but we loved it when we got to try it. The mix of curry, coconut, cumin, cayenne and stout is unique, delicious, and a total treat. Not something I’d put down multiple pints of, but one? You bet. 2013 - better and better every time."
yeah...now that I’m used to this, I’d not only put down a pint, I crave it! wedgie9 (2702) - Nashville, Tennessee, USA - SEP 22, 2014
<Batch 1, 9%Heathen (1500) - Wilmington, Delaware, USA - SEP 22, 2014
From notes. Tasted on 6/30/12 at the 1st Annual Chimipalooza, from bottle. Pours clear dark amber brown with an average beige head that leaves a thin collar. The nose is lime, cardamom, and coconut with just a bit of traditional caramel malt, really smells a lot like a Thai curry dish. The flavor is has a bit of sweet molasses up front, moving to the coconut and curry with a nice cardamom bitter note and some chili pepper spice on the back. The body is full with average carbonation and a long spicy coconut finish. Very unique and well-executed beer.
THOUGHTS: Equal parts stout and Indian spice rack; then dusted with a little tropical flare. Nearly too intense flavor-wise. A truly unique beer. You can really taste all the special ingredients. Great aroma and flavor, but a little too heavy handed on them as well. This bottle was over two months past the enjoy by date and the spices were still very intense. I can’t imagine how intense the spices must have been when it was fresh. The spices pretty much play the balancing role to the malt instead of hops with this beer. Bonus points for the crazy idea and for executing it.
TECHNICAL: Drank 3/22/2013. Bottle. Poured a very dark brown that was basically opaque black in the glass with a small, light brown head that fully diminished. The aroma contained heavy roasted malt and dark chocolate; and coconut milk, cumin, spicy cayenne, coconut, curry, and hints of lime. The initial flavor was moderately sweet, heavily spicy and slightly sour and bitter; while the finish was moderately sweet and spicy and lightly sour with a duration that was short on flavor but long on heat. There was chocolate syrup, coconut, lime, curry, cayenne, cumin, chocolate, roasted malt , chocolate and pepper. The medium to fully body was oily with somewhat soft but tingly carbonation and a spicy finish. Taverner (1100) - San Ramon, California, USA - SEP 15, 2014
I can’t say I’m the biggest fan. I love Indian food, and I love stouts, but the two together? IT’s a bit like funny porn (a la Bill Maher) Cumin, and other spice notes in the nose. Finishes clean, no bitterness.
Elwood (3336) - Leesburg, Virginia, USA - SEP 14, 2014
Serving: 22 oz. bottle. It pours dark brown with a thick and resliliant tan head. The nose smells like a mix of roasted malt and coconut curry. The flavor highlights the curry from start to finish. Light bits of coconut, a roasted malt, lactose sweetness, and a very light spicy warmness. Medium to full body with a lingering curry finish. Interesting and well brewed, but not one I want more than a half a pint of. Pyrmir (6089) - Uppsala, SWEDEN - SEP 12, 2014
Big bottle, big thanks Carl! Near black with tan head. Aroma very peculiar, curry, ginger, cardamom and various spice. Taste is similar, very spice driven, some chilies, roasted malt and bread. Unique beer RickTStiles (826) - Houston, Texas, USA - SEP 7, 2014
pours black with a lasting off-white head. semi-sweet curry aroma with some spice notes. taste has lots of curry and peppercorn, bell pepper and nuts. finish burns. very interesting. theisti (4126) - Kansas, USA - AUG 28, 2014
Tulip draft at The Sybarite Pig in Boca Raton, Florida. The pour is a deep brown black with a small khaki head. The aroma is lime initially, along with the cumin spice, curry and then a coconut toasted sweetness as the beer warms. The taste is bonkers, all of the component aroma flavors are blended cleanly (somehow) with spice, coconut and lime all adding complexity. The palate is medium bodied with soft carbonation and a dry lightly sweet coconut finish. Really well executed.kemoarps (42) - Seattle, Washington, USA - AUG 24, 2014
As a side note, I have been seeing this beer show up in search results for Indra for years, glad to have tried it for that reason alone.
I have never had anything quite like this. I was making curry for dinner tonight anyway, so I figured what an opportune time to crack this little bottle open. After experimenting with a couple of different ’unconventional’ brews the past couple of days, my expectations were... well attenuated.
The pour provided not much overly exciting. Standard deep brown, with a decent sized creamy off white head. My aggressive pour left a decent head towering, but it settled in to a little film over the top in fairly short order.
Upon first inspection, I thought that my nose was overwhelmed by the stove. I smelled what I thought was the turmeric and curry paste and cumin. So I stepped outside. Still there, with a faint undertone of something creamy and roasty. Huh.
Taking a sip, my confused conclusion was confirmed. A firm foundation of a well craft roasty stout is augmented by the adjuncts listed on the label. The coconut adds a creamy smootheness to it, almost like a milk stout, while the lime gives it some sweet and some bitter, but what really stood out is how well incorporated the curry spices were, and how they seemed to weave seamlessly through the traditional stout characteristics. Finally, there is a very definite burn from the pepper, but not overwhelming. As with well spiced food, it accents the experience, highlighting certain characteristics without overpowering or distracting. Probably the most enjoyable incorporation of pepper heat into a beer that I can remember (there have been others that incorporate the FLAVOUR etc of peppers as well or better, but just looking at the heat aspect, this was probably the best fit I can recall)
Initially I wasn’t sure what to expect of this, especially after sniffing it as I poured. This could VERY easily have been some bizarre and unintelligible mess ala some of the voodoo doughnut collabos, but damn Ballast Point nailed it with this one. Taking a completely left field combination and not only making it fit and play nice with itself, but to craft something so purely enjoyable... my hat’s off.