jaymobrown (1845) - Chicago, Illinois, USA - DEC 7, 2002
" I don’t think I’ll ever have a beer this thick again." Extreme thickness, well masked alcohol, coffee, chocoate, beautiful. A perfect ten. JoeM500 (1908) - Crown Point, Indiana, USA - DEC 7, 2002
UPDATED: OCT 27, 2004 A brew worthy of a 4.9. Deep chocolatey goodness. Thick & sweet with a head that will last until March 25th!!!! Really cool abv of about 13 percent or so. Absolutely nothing offensive or too strong. We had it alongside a DFHWWS18% and 23% and it beat their taste and quality. Anyone can drink this Imperial stout without being overwhelmed. This is just perfect.. Perfect. Perfect. npdempse (934) - St. Petersburg, Florida, USA - NOV 12, 2002
The only thing that keeps me from giving this a perfect score is that it’s just a little overwhelming. Seriously, it takes me at least an hour to work through a 10 oz. snifter of this amazing beer. The Floyds have completely out-done themselves this time. This stuff is loaded with unfermented malt--it’s sweet, sticky, gooey--pours from the tap like molasses. But it still has all the amazing character of a beer that’s been aging for years. Some strong vinous notes, some black cherries, some motor oil...A kick of hops to keep it from overwhelming with its coffee/toffee sweetness. This is a beer worth hunting down. Let’s just hope the Floyds keep brewing it. iwantalambic (1478) - St. Louis, Missouri, USA - NOV 9, 2002
UPDATED: MAY 2, 2005 [Waxed (orange) dipped 22 oz. botlle, 2005 release - fresh]: outrageous viscous pour I have come to expect: darker and more opaque than a moonless night on a secluded mountain top in New Zealand…rust coloured foam gathers at the edges, simply gorgeous. Sharp coffee bean aroma with heavily charred mahogany and cedar. Aroma is very raw, lacking the development of the sweet, chocolaty undertones and fruity esters. Wow, amazingly creamy, coating like all of the others, but this one is far softer on the palate - the carbonation is much tighter, smoother than any I remember, except on draft 2+ years ago. Flavours and young and again a bit raw, but strangely relaxed; bitter chocolate coated coffee beans, burnt toast, chalky carbon, and crystallized caramel. A raisiny bitterness comes on fairly strong through the finish, with the alcohol only noticeable as an after thought. A significant improvement over last year’s bottling (I was able to pour and enjoy the entire bottle), and one that I believe will improve and develop over the next few years. <4.4+>
Jokes (1453) - Chicago, Illinois, USA - NOV 9, 2002
[Waxed (maroon) dipped 22 oz. bottle, 2004 release - aged 10 months]: a nice release of CO<sub>2</sub> greets me on Christmas eve…glugs of the luscious black liquid seep into my glass and build a gorgeous, fluffy brown head. As like each of my other samples this amazing liquid coats my glass with a thick golden coat, though not quite as dark as I remember. What I notice this time is that a full glass of this Goliath weighs about 10 pounds, amazing. The aroma has more sweet milk chocolate than I remember and combines beautifully with dark figs, black cherries and alcohol effervescence. Palate is missing the velvety carbonation of my last samples and though it is extremely coating, seems a bit thin. Flavours are a bit too sweet and lacking the depth of the previous version, perhaps more time will help, but I do think the 2003 version was superior. By the way, all of these notes deal with the first 2/3rds of the bottle which was poured into the glass all at once, the bottom third, which had the consistency of yogurt and the colour of molasses covered, caramelized shit, is completely undrinkable and a huge disappointment considering the cost of the bottle and the memories I have of the previous version. <3.5, pushing it…>
[Waxed sealed growler, 2003 version – aged over a year: Deliah’s Chicago vintage beer tasting, Feb ‘04]: the darkly golden/black coating of the glass is still unlike any other substance on the planet. The thick viscous qualities have settled into a subtlety, silky velvet on the tongue. Aroma is still potent but now moves slower to the nostrils: you may believe that split second is enough time for the innocent to get away. . . but don’t count on it, the Dark Lord still reigns. <4.9>
[2003 release, draught fresh from the brewery]: A black abyss oozed from the tap on the grounds of 3 Floyds brewery. A large deep brown head rests atop the gooey liquid they call Dark Lord. Full roasted malts provide a heavenly sweetness in just the right amounts. All others pail in comparison. <4.8>
UPDATED: MAR 11, 2003 Ok, well, what a treat, indeed, it was to have this beer. We drove to get some growlers of the Dreadnaught and the Behemouth. We get to 3 Floyds and there is Dark Lord on tap. What an amazing Imperial Stout. I've called a beer thick before. It's all water after this sucker. It pours like a black hole out of the tap with huge, thick awesome dark brown head. It also coats the glass the like a syrup. If you like thick, dark, full roasted, malty Imperial Stouts, you must try this one. I haven't had anything that closely resembles it. Roasted malts, espresso, chocolate, dark fruit, molasses, a touch of maple syrup. Dark Lord is the only proper name because you want to thank everything good in the world for something so incredible and oh so dark. Get it if you can.
ElBastardo (13) - Illinois, USA - AUG 14, 2002
liquid chocolate mixed with toffe ,oozing black treacle flavor a Russian Imperial wet dream!!Glory to stouts in the highest!