coolpop (1394) - Birmingham, Alabama, USA - OCT 22, 2013
Draft. Poured nearly black with a medium-sized tan head. Aroma and flavor were lots of roasted malt, light ash and licorice, moderate smoke. I liked it, but I also picked up some burnt rubber flavors, like I was drinking to close to a tire factory or a NASCAR track. DiarmaidBHK (5373) - Lewisburg, Pennsylvania, USA - DEC 19, 2012
Draft at thirsty monk. Pours coca cola brown with a thin khaki head that leaves a little bit of lacing. Definite dark chocolate cocoa nub thing going on on the tongue. Finishes very sharp with some nice hop dryness to clean things up. Solid! daknole (11049) - Scottsdale, Arizona, USA - JUN 21, 2012
Tap at Whole Foods Mayo(Phoenix). Pours nearly black with a tan head. Roasty, ashy, earthy hop tones in the nose. Flavor is very roasty, a bit dry, hints of coffee and cocoa. I enjoyed this quite a bit. Marheb (5901) - San Diego, California, USA - APR 30, 2012
(En fût au half time): Grosses notes de malt brûlé avec l’amertume qui l’accompagne. Plutôt mince en bouche, chocolat et café noir en quantité massive. Fini pas aussi sec qu’on pourrait l’anticipé. Denver2012 (24) - - FEB 24, 2012
UPDATED: FEB 25, 2012 A: Poured black with a nice brown head.
S: Nice, rich and sweet. I would need to try again to be able to be more descriptive here.
T: The belgian yeast adds something very unique for the style, at least based on my experiences, and it hits you at the opening of the sip. I am having a hard timed describing the taste but the closest I could come up with is a pumpernickel like flavor as breaking the flavor down I’d say it had characteristics of bread, chocolate, and maybe some coffee. The slightest amount of hops seem to bridge things as the beer closes out with a great, rich oaty finish with a a slight touch of vanilla.
P: Some mild carbonation on a a medium body and a nice and creamy mouthfeel.
O: A very nice take on an Oatmeal Stout and I’d love to see Oskar Blues start canning this one. I’d be a very loyal customer if they did. The belgian yeast component added a new approach to the Oatmeal Stout for me and I definitely liked it a lot. I still prefer the traditional yeast to the belgian, overall, but its always nice to have variety, especially when the variations to a theme are as good as this one is.
BrewBoxer (2653) - New York, New York, USA - FEB 18, 2012
Draft. Deep black. Malty vanilla flavor. Kind of bland. But sweet.. Eh beer burg326 (5569) - Florida, USA - FEB 14, 2012
On draft at the brass tap, poured a black color, with aromas of campfire, roasted malt, coffee grounds, and a hint of licorice. Flavors are much the same, and blended nicely. markwise (5441) - North of Tampa, Florida, USA - JAN 31, 2012
On draft at Leon’s Full Service. Pours a stout brown with an off-tan head. Nose is dark roast, earth, malt, and ash. Flavor is similar with roast, earth, licorices, and ash. Light to medium in body for a stout; this one was labeled as a black saison on the menu. As a stout or dry stout, the flavors are more understandable. Leighton (21839) - London, Greater London, ENGLAND - JAN 28, 2012
Keg at The Pony Bar, NYC. Pours oily brown with a thick beige head. Bit of roast in the nose, with light candi sugar. Medium sweet flavor, bitter roast, some grassy earth, burnt sugar. Medium bodied with average, smooth carbonation. Some burnt Belgian candi sugar to finish, roasted malts, cocoa, rich toasty bread. The beer grew on me a lot as I drank it. Maverick34 (3299) - New York, USA - JAN 24, 2012
Draught from Brouwerij Lane. Poured dark brownish black, tannish head, roasted oats and very smoky, sessionworthy and quite good when you’re cooking up buffalo burgers with it....