adamnowek (3609) - Brussels, BELGIUM - JAN 30, 2018
Strong bitter coffee taste with some spice and chili. Very dry finish. Chocolate aroma. esp0r (2934) - NORWAY - JUL 17, 2017
Bottle enjoyed at homeElManana (2079) - Scheldewindeke, BELGIUM - MAR 28, 2017
Pours dark brown, black in glass, big creamy tanned head. Smell of dark and roasted malts, cocoa, coffee, hints of smoke. Moderate sweet, dark malts, cocoa, more smoke, roast, coffee. If i really pays attention i even find small amounts of chipotle chili in here! Moderate bitter, earthy tail. From my notes, the Austmann edition had more chili. I guess that’s what’s missing in this one; for a little chili bite would really make this a good beer
Bottle bought at Geers, I think. Roasteed, chocolate, light coffee but mostly cocoa/chocolat eflavours. Well what’d ya know, a beer from Brussels Beer Project I kind of like. Achel (487) - Ioannina, GREECE - FEB 2, 2017
deep dark black beer with no carbonation and small brown head. Smell: roasted malt, coffee domination. Chocolate finish. Taste: medium body with good smoothy palate. Roasted malt with dry coffee. Good attenuation and easy drinkable. Aftertaste: wet bitterness, coffee and chocolate finish. yespr (49173) - Copenhagen O, DENMARK - DEC 18, 2016
33 cl bottle. Pours pitch black with a small brown head. Aroma is roasted malt, fruity. Crisp hoppy. Bitter, fruity, roasted malty. Chocolate. Lingering hoppy and citrusy to a roasted dark chocolate malt base. Dry ad bitter far finish. Lasting hops fruity.
vincentvega72 (962) - Terneuzen, NETHERLANDS - NOV 30, 2016
Mooi zwart bier met mokkakleurige schuimkraag. Donker roasted aroma (rook, tabak, leer, chocolade). Mooie, licht gerookte, smaak. Misschien beetje dun (waterig) maar voor z’n abv (slechts 5,5%) toch behoorlijk vol van smaak met een lange (koffie-achtige) bittere afdronk. Prima bier !! gyllenbock (10255) - Stockholm, SWEDEN - NOV 1, 2016
Bottle from Bier Tempel, Brussels. Almost black with a medium tan head. Aroma of roasted malt, chocolate, light cocoa and coffee. Similar taste. The body was medium as was the bitterness. A pleasant one.
SeniorZozo (1576) - Budapest, HUNGARY - OCT 27, 2016
murky deep brown pour with a small tanned head. nose of sweet chocolate, cacao, slight weak coffe mocha notice, sweet dried raisins, slight chili spice. taste has a spicy finish. gunnfryd (15645) - Kristiansand, NORWAY - OCT 12, 2016
KØLF 170616. Black colour with a beige head. Aroma is chili, chocolate, roasted malt , cocoa . Flavour is the same. Medium body. Nice/OK beer. Alengrin (6011) - BELGIUM - SEP 30, 2016
BBP’s collab with Austmann, another stout with Aztec theme, i.e. spiced with chilis (in this case chipotle, the smoke-dried version of jalapeño) and cocoa nibs, a combination which tends to work very well, see Hunahpu’s, Mexican Cake and the like. Pale yellowish beige, moussy head, dense and stable on the edge but dissipating quickly to as good as nothing in the middle; very dark mahogany brown robe, blackish in general appearance. Pleasant spiced stout aroma of cayenne chocolate cookies, espresso, dry smoked chilis indeed, the small carbonized bits of potato you can find on French fries that may have been frying for a bit too long, cocoa powder, caramel, roasted hazelnuts, mocha ice cream, dried fig, nutmeg, white pepper, old leather, cloves, fried porcini. Clean onset of dried fruits, only very remotely sweetish with a faint hint of fig, some subtle elderberry-like sourishness underneath, thin ’rim’ of cured meat-like umami wrapping both up in a spritzy environment, but made up of tiny, lively bubbles so I do not get a feeling of overcarbonation even for a stout; mouthfeel is smooth, supple and oily, fit for a stout of near-session strength. Deeply nutty, toasted malt bittersweetness in the middle, evolving into a roasted coffeeish bitterness filling the mouth, already carrying the first signs of what is to come: the heat of the dried chilis, warming up the back of the mouth without becoming overly strong. It does not completely overpower a spicy, drying hop accent, nor does it drown the bitter chocolate sensation, though the latter is difficult to distinguish from the actual roasted malt profile. It does, however, remains very present, leaving a tingling sensation on the sides of the tongue and in the back of the mouth cavity. Being addicted to capseicine, I cannot be bothered by this heat: I love it, and I maintain that the combination of the dark, bitter chocolate flavors in a stout (whether they come from the grain bill or from actually added cocoa) on the one hand and the lovely, juicy heat of chili peppers of whatever variety or form on the other hand, as inspired by ancient Aztec ’cuisine’, is a marriage made in heaven. This is as good as can be expected, but I wonder if this combo of flavors would not have worked better with a higher ABV, in which the alcohol could have added some additional warmth.