DuffMan (10772) - the land of bitumen, beef & beer, Alberta, CANADA - AUG 25, 2009
Hand-pulled from the cask at Albar in Dunedin. The bar was dim, and this appeared pitch black with a low, thick, brown head. Very roasty aroma, slightly vegetal. Rich, creamy, full-bodied roast flavour, coffee, vegemite, and bitter chocolate. After the palate adjusts to the assault of flavour and richness, a subtle sweetness becomes evident (maple, vanilla) as does a slightly tangy brine in the bitter finish. They received this in cask just yesterday, and the freshness and smoothness add to an already very impressive brew. Outstanding! davidm (2081) - Sunnyvale, California, USA - DEC 6, 2012
Bottle at Albar, Dunedin. Great coffee notes. Aromas of chocolate, coffee, caramel, with hints of smoke and vanilla. Taste has sweet and bitter notes, and long length. Palate is velvety, and medium bodied. Black, with a frothy head. DylansDad (671) - North Shore, Auckland, NEW ZEALAND - APR 11, 2013
This is what I love about Emerson’s beer: he has a true genius for making beers that fit you like an old pair of boots. They are understated, restrained, un-show-offy and, above all, fucking delicious. Like this beer. Even without the clams, it would have become one of my favourite stouts on first sip. It has all the usual suspects you’d expect in a stout, coffee chocolate malt sweet bitter, and now a touch of sour, a hint of brine, a harbour, a breeze from across the mudflats, but none of them fighting with each other, they just ARE. The tide goes in, the tide goes out, predictable and regular. This is my first bottle yet already I feel we are best friends. It IS that good. TheGrandMaster (2335) - Auckland, NEW ZEALAND - AUG 31, 2009
UPDATED: SEP 2, 2009 My beer of choice on the BrewNZ Awards night. Just about the perfect stout - the dryness and roast spot on. This has got to become a staple! Cantabrian (1170) - Christchurch NZ, now Brisbane, AUSTRALIA - NOV 10, 2012
UPDATED: NOV 15, 2012 It is indeed a heavenly match! Perfect stout appearance, oily black with a beije, creamy head. A slight suggestion of brine on the stout aroma, but plenty of sea on the flavour. As a devotee of Clamato, I was a bit disappointed to taste the 2011 batch, when the coffee flavours overwhelmed other tastes, but the new 2012 one seems to me much stronger on the brine, full of salt and kelp, leaving the cofee and chocolate notes wet and drowning under the high tide. Yes, salty beer, oily, shell-chalky, it is full bodied and delivers what it promises. Ideal with New Zealand green mussels - or any black or blue mussels, for that matter,- oysters, scallops, italian salamis and cold cuts, pasta alla puttanesca and any fish curries. It’s a pity Michael Jackson never got to taste a real "Mollusc Stout". Actually, beers such as this and Three Boys Oyster Stout should make a style of their own. He would have loved these.
Rangi (671) - NEW ZEALAND - NOV 20, 2012
Great stout that is tasty, interesting, enjoyable stout with a difference.
The base stout would be good enough on its own. Its smooth, slight dryness and chocolate component but where others would add more coffee or vanilla emersons have gone with clams which do infact add that briny taste, aroma and flavor. Thinking of another word for it but just cant it is an interesting but not over bearing briny flavor.
Great Great beer
StevieT (2039) - AUSTRALIA - SEP 15, 2013
Pours a rich, thick black with a tiny white head. Faint yeasty aroma, smooth to drink with strong burnt coffee flavour. Definitely worth a try. ElDesmadre (3984) - Mikołów, POLAND - JUL 13, 2015
Bottle, kindly provided by Cantabrian. Vanilla, coffee, chocolate liqueur, liquorice. A subtle, salty maritime note is detectable already in the aroma. Upon the first sip the senses register a deep roast mingled with liquorice, which then transforms into a lovely dark chocolate and coffee mix, only to finish again deep roasted and dry. Subtly sweet and subtly bitter, with the saltiness being stronger and the roast (the kind you get from extinguished wood in a bonfire) dominating. With every sip the palate gets more salty, while steering clear of gose-like levels. Excellent stuff.