Entries tagged with “Stout” from Malt & Barley Chronicles

After my excitement at the Innis & Gunn oak-aged ale, I decided to take a flyer on this Goose Island special. It's easily among the densest beers I've ever sampled -- a heavy-duty imperial black ale aged in bourbon barrels. Goose Island first cooked up this beer as its 1000th batch at its original brewpub, with the batch I'm tasting being from their 2008 vintage (two bottles sampled over the past month).

Characteristics: Brownish-black, opaque color; almost no head or carbonation; exceptionally thick body; flavors that range from vanilla to the best burnt caramel ever to a more pedestrian creme brulee to slightly-burnt toast to charcoal-filtered alcohol. (Did you get the idea that there's a major charred element to this one?)

Minor Gripes: I was disappointed at the utter lack of carbonation in my two bottle. Some head, some bubbles would have helped lighten up the body and mouth-feel.  A champagne-style bottle with a cork would be far more appropriate, especially since Goose Island claims this one can be aged for up to five years. And I'm not sure that this needs to be a 13% ABV.

Bottom Line: The Bourbon County Stout is not for everyone... imagine that a boilermaker were a shot of Beam dumped into a flat, fully-settled Guinness. But if you like rich, complex, hearty beverages, this one is well worth your time (and the cost -- $7-ish for a 12-ounce bottle).

Rating: 6 / 10

Another sampling from the elusive St. Peter's Brewery. The Cream Stout comes in a round (not elliptical) greenish glass bottle that doesn't stand out like the English Ale but still commands attention in the grocery or liquor store. Fans of oatmeal stouts should pay close attention, even though this is a thick cream stout.

Characteristics: Deep black-brown, nearly opaque color; medium carbonation; minimal head; heavy body; smooth opening has smoky notes that go malty sweet in middle and finishes with that dry Fuggles hop tang and some coffee overtones.

Minor Gripes: This is the rare specialty beer that is better on the colder end of the spectrum between "fridge" and "room temp." Since this really is a beet to savor, and I don't have a wine bucket, the fragility is tricky.

Bottom Line: I'm torn about St. Peter's Cream Stout. The initial "molten ice cream" experience quickly dissipates into an unbalanced mix. If you keep it cool, it's a richly rewarding stout.

Rating: 6 / 10 at the right temp, 4.5 / 10 when it gets too warm.

A classic black and tan, of course, is Guinness poured over Bass. Attempting to bottle and store such a concoction is basically impossible. So the few bottled variations really should have a different name... yet I try them anyway. Yuengling's version is a mix of their porter and lager, while Matt's opts for stout and lager.

Characteristics: Dark, nearly opaque brown color; medium body and carbonation; hops and carbonation open into a sweet malt middle and a dry yeast/hop finish.

Minor Gripes: At most US beer temperatures (i.e. too cold), the malts don't come out to play so that there's just a dry, dull hop flavor.

Bottom Line: The pre-mixed Black and Tans are better summer drinks, when it's too hot and muggy for a proper porter or stout. They're certainly no substitute for a good schwarzbier, either. Saranac is perfectly drinkable, but given the choice, I'll take the Yuengling instead.

Rating: 5.25 / 10

In my experience, Murphy's is the third-most popular of the major Irish stouts (after Guinness and Beamish) -- a little bit harder to find, but certainly worth the effort.

Characteristics: Rich blackish-brown (nearly opaque) color with the classic tan creamy head, nitrogen widget can pour that takes about a minute to settle to light carbonation, smooth toasted malt flavors with just enough hops (especially at the beginning of each sip, and then lingering at the back of the tongue) to keep the sweetness out.

Minor Gripes: Is it bad that this beer goes down so easy?  It would be nice to find this on tap more often... instead, one Irish pub in my neighborhood has stopped offering Beamish on tap (presumably for lack of sales) and I've only seen Murphy's in a great bar / guest house in Milwaukee.

Bottom Line: Admittedly, I've never understood the fear that many people have of Irish stouts... I find them easy to drink, perhaps even on the lighter end of the spectrum (especially compared with beers like the chocolate porters).  And overall I'd rather drink Murphy's than Guinness from the nitro-can.

Rating: 6.75 / 10

Boom.  My first imperial in quite a while... and while it masks the 10.6% (ABV) alcohol content well, the kick is still there -- kinda like garlic buried in a tomato sauce. Which, speaking of garlic and tomatoes, this beer can overpower even the strongest food flavors.

Characteristics: Burnt motor oil brown, minimal carbonation, thin but persistent head, medium to heavy body, slow start gives way to dark chocolate roasted malt dominance, with the alcohol sugar/burn emerging only when the beer warms. 

Minor Gripes: It's twice as strong as the average beer -- that's a major kick in the pants after a long day at work.  Rationing isn't just encouraged, it's required.

Bottom Line: As seasonal beers go, the Black Chocolate Stout is definitely a winner.  It's not for everyone, but those who can handle a heavier, darker beer should definitely give it a whirl.

Rating: 7 / 10

 

I saw this at a local Japanese restaurant and had to sample. Don't be put off by the name -- this is not a "sweet" beer in the sense of the Lindeman's lambics or Leinie's Berry Weiss.  The owl label is a total bonus.

Characteristics: Dark, deep brown, almost no head and very slight carbonation, light-to-medium body, slightly bitter and fruity finish (apple?) with hints of curdled milk. 

Minor Gripes: Rare as hell and therefore VERY expensive in the states. Could use either more body or more carbonation (though not both).

Bottom Line: For a light stout, this is a solid beer.  Stands up well to (and plays nicely with) wasabi and soy.  It's light enough for summer nights.  Perhaps for that reason I'd hestitate to call this a stout in the grand sense (even if the beer labels itself as a "lacto" or milk stout). It's really somewhere between porter and brown ale.

Rating: 5.75 / 10