Chocolate Rain: Diabetes in a Bottle

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Chocolate rain is a variation of the heaviest imperial stouts you can buy – Black Tuesday brewed by The Bruery. This is an 19% ABV monster of an imperial stout brewed with cocoa nibs and vanilla beans, aged in whiskey barrels. I opened this to celebrate 50,000 instagram likes. Very sweet and sugary, but enjoyable. Heres my full review:

Final Rating: 4.38/5

look: 4.25 | smell: 4.75 | taste: 4.25 | feel: 4.5 | overall: 4.25

2013 vintage. Poured from a 750mL bottle into a Bruery snifter. Acquired in a trade with vitese, thank you as always kind sir.

The pour is a transluscent medium brown, becoming opaque once in the glass, nearly black. The head is unique for a stout of this magnitude.. light mocha brown and 3 fingers in height, but fizzy and effervescent, dissapating quickly to nothing, leaving no retention or lacing.

Aromas a big and upfront, slightly boozy with rich deep vanilla, bourbon, sweet caramel being predominant, milk chocolate syrup is in the background. Very inviting.

First sip and… woah! That’s sweet. Liquid diabetes sweet. Sugar coated dark fruits, sweet chocolate syrup, maple candy upfront. The follow through has some roastyness and coffee, but the sweet syrupy nature dominates from start to finish. Aftertaste is slight vanilla and milk chocolate. Slight burn on the way down.

Mouthfeel is rich, but not super thick like you’d expect. It’s actually quite drinkable for 18% and has medium carbonation, more than you’d expect.

This is one of those beers that I’ve been waiting years to try, and I’m glad I got to try it. Not an everyday beer, definitely a dessert beer and definitely a beer to split. Not for those who don’t like sweet beers.

Hill Farmstead Earl Oatmeal Stout

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“Earl (1911-1985) was our grandfather’s brother; Hill Farmstead Brewery rests upon the land that was once home to him and his 13 siblings. In his honor, this Stout is crafted from American malted barley, Flaked Oats, English roasted malts, American hops, Organic Guatemalan Coffee, our ale yeast, and water from our well. It is unfiltered and naturally carbonated. A silhouette of coffee and malt – an embodiment of complexity and drinkability, this is the ale that I dream to have shared with Earl. 7.2% ALC/VOL 18º P Ingredients: Pale, Caramel, and Chocolate Malt, Roasted Barley, Columbus hops; Ale Yeast, and our Well Water.”

Final Rating: 4.3/5

look: 4.75 | smell: 4.5 | taste: 4.25 | feel: 4 | overall: 4.25

Poured from a 750mL growler filled at the brewery last month. A little past the expiry but stored in the fridge until opening it today.

Pours a deep brown, nearly black body with a big frothy dark mocha colored head that reduces slowly and leaves foam with big bubbles in it.. some lacing. Beautiful pour.

Huge aromas of ground coffee, dark chocolate, some vanilla and caramel in the background.

Upfront I get light notes of coffee, milk chocolate, roasty malt. The follow through is really roasty, charred malt and heavily roasted coffee notes. Not too strong on the aftertaste. Somewhat watery, medium-low carbonation.

Overall a very enjoyable stout, pretty easy to drink and flavorful. Wish it was a little more rich and full bodied, but nonethless a good beer.

Jester King’s Detritivore: A Wild Ale Brewed with Cherries

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Detritivore is fermented using native yeast and bacteria from the Texas Hill Country, but is not spontaneously fermented, as the brewers actively introduce a house blend of saccharomyces, native wild yeast, and souring bacteria to the wort, rather than relying on inoculation by ambient, airborne microorganisms. Brewed with 100% spontaneously fermented beer from both last winter and the previous winter with cherries added.

Final Rating: 4.53/5

look: 4.5 | smell: 4.5 | taste: 4.5 | feel: 4.75 | overall: 4.5

Poured from a 750mL bottle into a Jester King stemmed glass.

Pours a deep gold, super hazy body with a big fluffy white head that rises quickly and reduces slowly to leave a ring of foam.

Aromas of sharp lactic, tart citrus, fruit skins, some funk, sour cherry.

First notes to touch the tongue are big tart fruit notes, citrus rind, astringent fruit skin, lactic acid, champagne, and apples. The follow through/aftertaste reveals ever so slight cherry notes.. very subtle but definitely there and delicious!

Super crisp with high carbonation and a light, easy drinking body.

Overall I was very impressed with this beer, one of the best I’ve had from Jester King. Super solid as a wild ale, complex and balanced with a nice touch of cherries on the finish. Hope they brew it again!

Tart of Darkness with Cherries and Vanilla

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HAPPY INTERNATIONAL STOUT DAY!

Tonight I opened a sour stout brewed with vanilla and cherries: An American wild ale called Tart of Darkness brewed by The Bruery. heres my full review!

Final Rating: 4.54/5

look: 4.25 | smell: 4.75 | taste: 4.5 | feel: 4.5 | overall: 4.5

Poured from a 750 mL bottle into a Bruery snifter. Thank you Vitese for hooking me up with this!

Disclaimer: gushes upon opening. After cleaning up the mess it pours a muddy brown, nearly black opaque body with a light mocha colored head that reduces to a ring of foam. Little lacing.

Aroma is sharp lactic sourness, funk, heavy cherries, and a slight stout-like roastyness. Not getting much vanilla but I really like the cherry forward, acidic aromas.

The moment it hits your tongue a huge acidic bite, like biting into a lemon.. big citrus and vinegar notes, followed by sour cherry and apple. The follow through has a slight stout and charred malt flavor. The finish/aftertaste is sour lactic, leaving a dryness on the tongue and lips.

Medium-high carbonation, chewy sour mouthfeel, not too thick though.

If you’re into SUPER sour beers, you need to try this beer. Makes the lips pucker while being pretty flavorful. Not much vanilla but good cherry notes.

gcamparone, Yesterday at 10:44

Cantillon Bruocsella: A taste of unblended lambic

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An unblended lambic is a spontaneous fermented unblended ale that is indigenous to the Senne Valley of Belgium, a large portion of wheat brings out the crispness though the flavor is dominated with a unique tartness from the wild yeast and bacteria that inoculate the brew from both airborne and tainted barrels that they ferment in.

Final Rating: 3.68/5

look: 3.25 | smell: 3.75 | taste: 3.75 | feel: 3.25 | overall: 3.75

Poured from a 750 mL bottle into a Cantillon tasting tulip.

Pours a flat, slightly hazy amber-blond body with zero head. Looks like apple juice.

Aroma is pungent and forward, tons of lactic, sharp citrus, some funk, white wine, balsamic vinegar.

Taste is quite different than the aroma in that it isn’t nearly as funky/sour as it smells.. tart white wine, barnyard, spices on the finish. A little fruity on the finish, citrus and tart apple.

As far as mouthfeel, well, I’m not sure I like the flatness of this unblended lambic. A little carbonation is always good in beer.

Overall a good experience, I definitely know now what a gueuze tastes like before it is blended. Worth a try.