overall
98
78
style
RATINGS: 963   WEIGHTED AVG: 3.79/5   SEASONAL: Series   IBU: 60   EST. CALORIES: 291   ABV: 9.7%
COMMERCIAL DESCRIPTION
Barley, wheat, rye and oats provide the foundation for this big stout. Layers of complex flavors slowly emerge from the glass: espresso, roasted fig, creme brulee. Belgian yeast provides a plum-like fruitiness, noble German hops reveal spicy, herbal notes, while the rich, velvety mouthfeel mellows to a dry, smoky finish. Such a robust beer stands well by itself, but also makes a wonderful end-note to any rich, indulgent meal. Discover the secret of combining this roasty ale to sweets, by pairing with dark chocolate or caramel, or even by pouring it over ice cream.

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gregwilsonstl's rating

4.2
   AROMA 8/10   APPEARANCE 5/5   TASTE 8/10   PALATE 4/5   OVERALL 17/20
gregwilsonstl (2505) - St. Louis, Missouri, USA - MAR 15, 2012
Very dark (nearly black) and roasty. Good thick tan head. Beyond caramelized, almost tastes like burnt malt (in a good way). High alcohol hidden behind body. Would be great if oak aged.


3.3
flatearthman (60) - Woodbury, Minnesota, USA - JUN 28, 2017
Very slight dank wood / fig nose; glass clinging lacey head; medium carbonation indicating not too much oatmeal malt; taste of fig & rye with a bit of bitterness that finishes with a roasted bitterness and returns that dank (smokey?) wood tastebud note.

4.2
commonshawn (1259) - Minnesota, USA - JUN 23, 2017
12oz bottle. Black with thick long lasting tan head . Alcohol and sugar nose. Caramel and chocolate taste elements. Well rounded. Good body to it. Tasty.

3.8
CraftyHare (78) - Adelaide, AUSTRALIA - JUN 23, 2017
330ml bottle pours black with medium tan head. Aromas of chocolate, caramel, prunes and vanilla. Tastes of dark cocoa, brown sugar, roasted malt, caramel malt, burn toast, coffee and dried fruit. The high alcohol and fruit characters give this beer a rich rum and raisin quality. Initial sweetness transitions to sour espresso bitterness at the finish. Excellent imperial stout.

4
dorain (302) - Berlin, GERMANY - JUN 3, 2017
Aus der Flasche auf der Berliner Biermeile 2013 getrunken. Wieder so eine schwarze Pracht. Tolle Röstnoten treffen auf süße Malznoten. Sehr harmonisch und je wärmer es wird umso besser werden die Aromen!

4.2
gr_pa (702) - siemianowice, POLAND - MAY 30, 2017
Black, tan head. Aroma: at the beginning malty with subtle chocolate, but after while dry fruits and belgian notes appears. Medium body, sweetness, and bitterness. Great balance, there is some malty base, belgian esters (plum) and chocolate. Bit noticeable alcohol. Something between ris and quadrupel.

3
koleminer20 (3599) - Ann Arbor, Michigan, USA - MAY 29, 2017
From notes. 12 oz bottle shared with Doug at his house on May 16. The pour is a thin and watery looking dark brown/light black with almost a fizzy light tan head that disappears quickly without any lace. The aroma is thin and roasty. The bitterness is huge and carries a light dark chocolate throughout. It’s not complex, deep, robust, anything. There is chocolate, roasted malts, and alcohol. The flavor is much of the same. The bitter roastiness of this up front is just huge. There is a light chocolate and a resounding bitterness on the finish. The mouth feel is watery and slick with a sharper carbonation and a lingering bitter roast and chocolate alcohol. No thanks.

3.4
Dervock (1347) - AUSTRALIA - MAY 9, 2017
Bottle - pours black with a tan head. Aroma is chocolate, roast malt and sweet malt. Taste is bittersweet roast malt up front with a dry coffee finish.

3.3
Alengrin (5376) - BELGIUM - MAY 5, 2017
Bottle from Bierhalle Deconinck. Apparently an imperial stout with wheat, rye and oats added to the mash and fermented with Belgian yeast. Medium thick, creamy and dense, pale beige head, gradually showing gaps in the middle but otherwise well-retaining, over a largely black beer with translucent, hazy mahogany brown, ’deep’ edges so not as opaque as expected from an imperial stout. Aroma of old coffee grounds (the remainders of badly filtered black coffee), freshly ploughed earth, damp tree leaves, something disturbingly manure-like which luckily fades after a while, cold unsugared tea, elderberries, hints of candied fig, soaking wet brown bread, moist nutmeg, cloves, stewed beef, salmiak, cooked salsify, dried apple peel, brown rum, some dry sherry when warming up - and significantly getting better than, after that manure thing has faded. Fruity onset, sweetish and very lightly ’bubblegummy’ touch of banana ester even accentuated by an unmistakable residual ’candi’ sugar sweetishness that immediately feels very Belgian, next to hints of pear, fig and sourish elderberries, very subtle mushroom-like umami touch but far away; supple mouthfeel, a bit oily but more ’fluffy’ and quadrupel-like than viscously stout-like, with a fizzy, stingy carbonation, clearly overcarbonated for the style, distracting from the flavor and even numbing the tongue a bit. The dried fruit and subtle but unmistakable banana flavors are carried along over a full malt backbone, nutty and deeply toasted with the spiciness of the rye (as in soggy rye bread) becoming apparent somewhere in the middle; meanwhile a certain, yet light wheat ’soapiness’ is noticeable whereas the oats remain merely virtual - I guess a light oily sensation on the lips and in the back of the mouth can be ascribed to them, but there is no way to be sure and other oatmeal stouts I had, showed this feature in a much more pronounced (and agreeable) way. Ends with a potent dose of black coffee-like, but otherwise not too expressive roasted bitterness, filling the larger part of the mouth cavity ’a posteriori’, accentuated by a peppery but at the same time earthy and herbal, almost classically European ’noble’ hop bitterness. Unsurprisingly seen the aroma, retronasal phenols are way too obvious here, adding clove-like sensations on top of this all; ends with a glow of warming, ’oude jenever’-like alcohol but this luckily remains well masked, all things considered. Candi sugar sweetness, the phenols and herbal hops linger after swallowing alongside the nuttiness and toastedness of the malts - in other words, the Belgian strong ale sweetness eventually triumphs over anything ’imperial stout’-like in this one. Whether the fact that Boulevard was taken over by a Belgian family brewery has something to do with or not (I guess it does), I cannot but conclude that this is indeed a very ’Belgian’ imperial stout, of the kind often seen in Belgium itself these days, as produced by smaller breweries; I’m thinking Nest’s Dead Man’s Hand, Cabardouche’s Stout Mokke, Broers’ Zwarte Ruiter, Hopscheppers’ Imperial Kroezer and so on. I suppose a case could be made for recognition of ’Belgian imperial stout’ (basically a quad made with a fair amount of roasted barley) like it could be made for ’Belgian IPA’ (basically a blond or tripel made with a fair amount of hops) and in that context this is not a bad example at all, though the FFF factor (the manure thing in the nose) bothered me and if this has to be a style, it would be one that has not yet fully conquered my heart in comparison with the better examples of ’true’, i.e. Anglo-Saxon style imperial stout. I’d only recommend this one to those who prefer strong and dark Belgian beers to begin with. I hope Moortgat did not have this style direction in mind when after Boulevard, they also took over Firestone Walker...

3.7
kraddel (8156) - Antwerp, BELGIUM - APR 9, 2017
Thnx to the dekoninck crew. Smell is very roasty. Taste is creamy , dark malts, mild boozy. Dark chocolate. Not bad .

3.7
nutjes (959) - Heestert-Zwevegem, BELGIUM - APR 5, 2017
35,5cl-fles van bij Bierhalle Deconinck te Vichte. U: Zwart met een bruine schuimkraag. G: Koffie, cacao en geroosterde toetsen. S: Zoete aanzet met een lichte moutbitterheid. Veel chocolade en een beetje koffie. Wat alcoholwarmte. M: Volmondig met medium carbonatie.


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