Tonight's beer: Brooklyn Black Chocolate Stout (2012)
Roasty and rich with dark minimally-sweetened chocolate, brushed with caramel and dark bread/toast. Earthy-ashy bitterness shoulders forward in the middle, with grace notes of smoke and peat and burnt fruits. Hints of coffee and whiskey in the background. Roasty-bitter, then a touch or sweet, then roasty-dry.
Viscous and thick, bordering on oily. Carbonation ir present but feels sluggish. Kinda thick and chewy, more than a little syrupy-sticky. A bit of boozy heat, but nothing unpleasant—and nothing like what I'd expect from a 10% ABV beer.
A very tasty Russian Imperial Stout, the first in the style I ever had, lo these many years ago (which may explain some of the soft spot the beer has in my heart and my palate). Intense and complex and beautifully integrated; all kinds of bitterness tightly woven throughout. Kinda scary how drinkable this is, considering the substantial alcohol content. Excellent fresh(ish), and it ages nicely for at least two years (which is as long as I bother to age it). Yum.
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| Brooklyn Black Chocolate Stout (2012) |
Roasty and rich with dark minimally-sweetened chocolate, brushed with caramel and dark bread/toast. Earthy-ashy bitterness shoulders forward in the middle, with grace notes of smoke and peat and burnt fruits. Hints of coffee and whiskey in the background. Roasty-bitter, then a touch or sweet, then roasty-dry.
Viscous and thick, bordering on oily. Carbonation ir present but feels sluggish. Kinda thick and chewy, more than a little syrupy-sticky. A bit of boozy heat, but nothing unpleasant—and nothing like what I'd expect from a 10% ABV beer.
A very tasty Russian Imperial Stout, the first in the style I ever had, lo these many years ago (which may explain some of the soft spot the beer has in my heart and my palate). Intense and complex and beautifully integrated; all kinds of bitterness tightly woven throughout. Kinda scary how drinkable this is, considering the substantial alcohol content. Excellent fresh(ish), and it ages nicely for at least two years (which is as long as I bother to age it). Yum.
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