cubs (10693) - Fort Collins, Colorado, USA - SEP 21, 2014 CanIHave4Beers (4207) - Pouring Bus, Iowa, USA - FEB 1, 2013
3.2 AROMA 4/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 14/20
Pours pretty much black, the head is medium to small, well retained and leaves a lot of lacing on the glass.
The aroma is espresso, whiskey, wood, and very light banana. Nothing particularly rich or inviting save the espresso character. But the alcohol aroma is overwhelming, which can be pulled off in a beer like this if the character of the spirit previously in the barrel comes across nicely, in this one it’s just sort of boozy with a sort of generic whiskey smell.
The flavor is really very nicely roasty, I mean it’s on the high end of roasty espresso bitterness for the style, but that is pulled off pretty well here. The beer is pretty boozy but the alcohol is not as overwhelming in the flavor as it is in the aroma, that said the spirit character isn’t particularly complimentary... again it’s sort of a generic whiskey character, lots of wood, some spiciness, some vanilla... but nothing that really grabs you.... y’know? Nothing’s way out of place, but there seems to be a decent Imperial Stout at the base of it, but I’m not convinced that that stout ought to have been destined for these barrels. The sweetness is pretty much right where I like it for imperial stout, balancing, enjoyable.... fairly rich but not cloying at all. Mild chalky & earthy hop notes are throughout as is some very mild dark fruit. Lot’s to enjoy about the flavor of this beer, lots of stuff going on here that doesn’t seem like maybe it needs to be though. Unfortunately one of those things (the Rye barrel) is the central selling point of the beer.
Man I was waiting for this thing to be awesome.... perhaps next time. Madhouse seems like they’re improving each beer they make with subsequent batches, I hope they do this again honestly.
Bottle @ home from the rot box. This is a serious Iowa whale, so I’ll plan on chugging it properly. Pours a black appearance with a dark brown head. Chewy, toasted caramel malts, dark chocolate, light whiskey, and vanilla in the aroma. Kind of gooey mouth feel. Moderate plus sweetness. Moderate low bitterness. Herbal / grassy hops. Somewhat boozy. Pretty thick body. Some chocolate in the aftertaste with somewhat warm finish. Pretty dang good. jake65 (3983) - Meridian, Idaho, USA - DEC 30, 2013
Bottle: Very dark brown pour, huge brown head. Very thick lacing. Boozy nose… whisky and malts. Light char. Translates a bit better in the taste; whiskey, roast, smoke and ash. Good stock, but a tad over-carbonated for my liking. 5000 (6862) - Hardened Liver, Washington, USA - AUG 11, 2013
UPDATED: AUG 28, 2013 Bottle:   Black, moderate foamy brown head, nice lacing.   Ashy and roasted malts up front on the nose.   Slight Rye as it warms.   Sweet roastiness up front, warming.   Seems like some cocoa as well.   Woody on the backside, barrel aging becomes more apparent here.   Body and mouthfeel are moderate to full.   Could stand to be a bit more chewy, but its still decent.   A bit more of a Whiskey like presense on the finish.   Lingering roasted malts, ash, and cocoa, along with wood and whiskey.   Pretty tasty! MacBoost (1934) - Victor, New York, USA - JUN 30, 2013
Just got done mowing the lawn. All sweaty and decided to crack open a barrel aged impy stout - the perfect lawmowing style beer. Fuck yeah. Pours a pretty thick black with a small tan head. Aromas of roast, marshmallow and some whiskey. On the palate, very little barrel character is noticed. More like sweet marshmellow and a drop of bourbon. Just a drop. finishes pretty sticky and cummy. Pretty ok. Theydon_Bois (20453) - Hazlemere, the lower Xhitlerns, Buckinghamshire, ENGLAND - MAY 29, 2013
Bottle at Endo’s house, 25/05/13, thanks to the host with the most for another beer from a lesser rated state!
Light black with a dirty tan head that dissipates to the edge.
Nose is chocolate, booze, bourbon, dark malt, toffee, sugars.
Taste comprises dark fruits, booze, woody notes, dark chocolate, mineral notes, toffee fudge.
Full bodied with fine carbonation, sweetish finish with a touch of booze.
Overall a decent impy stout, the booze is well integrated.
daknole (11050) - Scottsdale, Arizona, USA - APR 28, 2013
Bold brown pour with a nice brown head. Flavor hits up front with lots of rye whiskey barrel, coffee notes, bitter chocolate, vanilla, toffee, kahlua. Nice stuff. JPDurden24 (1675) - Chandler, Arizona, USA - MAR 28, 2013
Black pour, tan head. It is nice and vanilla and chocolate with some rye in the finish. Pretty tasty.
---Rated via Beer Buddy for iPhone Dr_MedievAle (215) - Alabama, USA - MAR 3, 2013
Aroma: hot whiskey and sharp vanilla hit the nose, ending with a faint whiff of charred coffee bean. Appearance: pours like black coffee, easily building a thick, aerated head the color of creme brulee. Taste; cherry, vanilla, and whiskey notes swirl and dance, leaving in a trail of burning booze, smokey wood. Palate: medium but slick and syrupy, soft carbonation that finishes with a rather astringent aftertaste.
A very solid beer with clear benefits from barrel aging. Something is missing, though, and I think it’s a chocolate note that could really make this a stellar beer. The coffee note is also rather repressed. Cherry and vanilla play nicely together, and I’m certainly not complaining as they make a mess in my mouth. sthlm (790) - Blank, Alabama, USA - FEB 2, 2013
[Bottle] Pours dark brown, with a small dark brown head. Aroma is just okay. Dark chocolate and coffee are nice, but an odd aroma comes and goes. Sort of an unusual sourness-- I suspect from the coffee. The Templeton appears as well as it warms. Taste is just okay again. Ashy, chocolate, some alcohol, barrel shows up more here, relatively mild bitterness. Medium-thin mouthfeel, fairly smooth. Templeton really appearing after warming, with the ash diminishing. Finish length is above average, with Templeton, mild chocolate and some vanilla (probably from the barrel). Overall, not bad, but doesn’t do much to set itself apart from the pack either. The beer did get significantly better as it approached room temperature, as I had it pegged near 3.0 initially, but over the course of a couple of hours I ended up above 3.5. I’d actually recommend just serving very near room temperature from the start with this one.