RAYBOY01 (2011) - Chicago, Illinois, USA - MAY 1, 2005
Dark roasted coffee aroma. Coffee and chocolate flavors. Nice rich roasted maltiness that makes itself known in a dry, but slightly sweetish finish. muzzlehatch (4959) - Beloit, Wisconsin, USA - DEC 24, 2004
Sample at the brewpub. Tarry, jet black with a lasting thick brown sugary head...big roasty coffee nose with a touch of ash...subtle, soft body, a bit bland at first but with nice dark chocolate developing late and some hint of port. On the sweetish end of dry I’d say... Cornfield (5570) - Oak Forest, Illinois, USA - NOV 22, 2004
UPDATED: JUL 5, 2005 This poured almost black with a foamy brown head. It smelled of roasted coffee, burnt chocolate, and a little smoke. Very creamy mouthfeel. The flavor echoed with an added hint of licorice. Nice dry, coffee finish.HopsOrDie (687) - New Lenox, Illinois, USA - NOV 3, 2004
<font size=-4><a href=http://www.ratebeer.com/Places/ShowPlace.asp? Station, Flossmoor, IL<font size=-1>
Dark black pour with a dense tan head. Aroma is roasted and slightly smokey. The flavor has the roasted grain taste with hints of tobacco and that ever-present Flossmoor flavor, which is a little hidden in this stout. I seemed like there were a lot of off-flavors in this. joeycapps (1468) - Waterdown, Ontario, CANADA - AUG 16, 2004
Dark brown, almost black. Thin, creamy light brown head. Aroma of roasted coffee, bitter chocolate, dark fruit & a hint of smoke. Soft, velvety feel. Good, lightly roasty coffee & chocolate-like stout flavour. Dry finish.
3fourths (9345) - Boulder, Colorado, USA - MAR 22, 2004
Rich coffee and dark, smoky chocolate aroma. Mellow and dry up front, bitter at the end. Rich and creamy. Brown soft head above a typical dark body. BBB63 (6557) - La Porte, Indiana, USA - JAN 18, 2004
Deep brown hue with golden highlights, produced a medium sized tan head and okay lace. The aroma hints of burnt dark malts, hazelhut, coal and smoke, grassy and floral hops, mild sweet fruits (plum and raisins) and a coffee ester. The taste starts moderately sweet (oats?) and fruity but then a good dose of bitter hops and smoky tones come rushing forward. The finish is coffee toned and lingers more toward a dry stout styles. The mouthfeel is bold enough, dry, crisp and yet full. Confusing, is it a dry or a sweet. get both characteristics but get muddled midway through the glass. Not has good has the Imperials I have had from them, but it may be a case of apple vs oranges. Okay to try once. austinpowers (2828) - San Francisco, California, USA - JAN 16, 2004
Pitch black with little carbonation. Thinnish body. Not all that roasty or bitter. The addition of oats provides a slight infusion of distinctiveness, but oats aren't generally all that noticeable to me. The finish has some lingering bitterness. Decent dry stout. CaptainCougar (7133) - Columbia, Maryland, USA - NOV 30, 2003
Served around 60F. Pours a deep, dark, mostly black with a thin tan head. Aroma is mostly roasted black malts. Body is smooth with a decent thickness and nice balance of sweet and bitter. The finish is bitter and dry with lingering hints of dark chocolate. A good dry stout. DrnkMcDermott (3099) - Downers Grove, Illinois, USA - JUN 11, 2003
UPDATED: OCT 30, 2006 Draft. It’s been hard to catch this Iron Horse at the station. There’s only so much brewing capacity, and this take awhile to make, so this is usually the tap that suffers (but we usually have the Eclipse or Dark Star as compensation). I was there yesterday while the US Open was going on nearby, and it was flowing pretty freely.
Brown head kicks up a few larger bubble than an average stout, and fizzes away quickly, I had no lace. It has that watery but substantial mouthfeel you usually get with a good hand-pulled English beer. Taste reveals complex coffee and coca notes, a subtle suggestion of whisky, and a warm oatmeal feel. It gives one that feeling only those who have become acclimated to a slightly oily stout can enjoy. It’s bitter, but not hoppy-bitter. I’m left with an impish grin… or am I just puckered up?
Additional note, 10/30/06: Iron Horse is back after nearly 18 months. Matt was trying out just about every other style of stout known to man in the meantime, though. He says this recipe is not changed from the original. But this particualr batch didn’t ferment all the way through and stuck at 5% abv. But I do not find a noticable sweetness here, just lots of roasty coffee and chocolate malts. Oatmeal barely makes a dent in its flavor. I also catch a bit of tart cherry, like soured Guinness, toward the end.