Weyerbacher Sunday MOLE Stout


As the name suggests, this 11.3% ABV American Imperial Stout is the foundation of everyone’s favorite, Sunday Morning Stout, with a twist (and without the barrel aging)… This brew captures everything you’d expect from a traditional molé – coffee, chocolate, heat and smokiness. Foremost is coffee, which is followed by layers of chocolate courtesy of the chocolate malt, cocoa powder and cacao nibs. Finally, a subtle lingering heat and smokiness from our blend of ancho, pasilla, mulato and chipotle peppers, as well as cinnamon, which is gone by the time you’re ready for your next sip.


Final Rating: 4.52/5
look: 4.25 | smell: 4.75 | taste: 4.5 | feel: 4.25 | overall: 4.5

Poured from a 32oz growler into a Sunday Morning Stout mug. Purchased by Tom this past week at the brewery who hooked me up with it. Thanks man!

Pours a deep brown body that sits opaque in the glass, very little light brown head that reduces quickly to leave no lacing and a very thin ring of foam.

Ahh.. the aromas are heavenly once it warms up a bit.. much like regular Sunday Morning Stout with lots of fresh coffee beans, light bourbon, milk chocolate, toasty malt, a bit of spice in there.

On the tongue.. this is truly a breakfast stout. Fresh coffee beans, dark roasty coffee, mocha cappuccino, some chocolate and roastyness on the follow through. Would have liked more spices for this being a “mole” stout. Maybe a tad bit of cinnamon here on the aftertaste. Medium body, would have liked it a little thicker but it’s not “watery” in any way. Low carbonation. Mouthfeel is redeemed by zero booze detected at all.

Taste and aroma are on point, a very solid coffee stout. Balanced and tasty.



Sante Adairius West Ashley


Orange, lactic, and bursting with apricot aroma, West Ashley is built for consideration and conversation. While Ashley starts as a simple Saison, careful aging in French Oak Pinot Noir barrels with apricots, our house microbes, and warm encouragement transform her into a tart, complex and delectable beer.

Final Rating: 4.59/5
look: 4.5 | smell: 4.75 | taste: 4.5 | feel: 4.75 | overall: 4.5

Batch 7.

Poured from a 750mL bottle into a small taster. ~5oz pour at bottle share. Review copied from notes.

Pours hazy amber body, aroma is lactic tartness, stone fruit, slight farmhouse funk. Tongue matches the nose with lots of apricot / stone fruit on the follow through – not as acidic as I thought, more balanced fruitiness with a nice pulpy aftertaste with some barrel in there as well. Medium carbonation and body.

Overall delightful, would love to try it again.

Grand Negro Voodoo Papi – Bourbon Barrel Aged



A special treat from the Voodoo Barrel Room Collection – a 12.5% imperial stout brewed with local maple syrup, organic cocoa nibs, cinnamon, Serrano chili peppers, and Madagascar vanilla beans aged in bourbon barrels.

Final Rating: 4.66/5
look: 4.25 | smell: 5 | taste: 4.75 | feel: 4 | overall: 4.5

2016 release. Poured from a 22oz bottle into a Voodoo Teku glass. Acquired in a trade with Jake1992 – thank you sir!

Pours a deep brown molasses colored body on the pour, once it’s in the glass it’s pretty pitch black with cherry highlights. Head is mocha brown, two finger with an aggressive pour, reduces pretty quickly to leave a ring of brown foam and no lacing.

Aromas.. LET’S TALK ABOUT AROMAS! This is one of the best beers I’ve ever smelled and one of the only ones I’ve give a 5/5 to in this category.. this is a straight up maple and vanilla bomb on the nose, and not artificial aunt Jemima or vanilla extract, I’m talking rich maple candy and vanilla cookies straight out of the oven. A bit of bourbon in there and chocolate as well. Wow that smells awesome.

On the tongue is a roller coaster of flavors.. upfront is sweet french vanilla and bourbon, followed by rich maple syrup, milk chocolate, and caramel. The follow through bring on the heat from the peppers which lingers for a while. The finish is roasty and charred. Mouthfeel is a bit thin, as most people have commented, but this surprisingly doesn’t take away from the beer as a whole. A moderate amount of booze on the tongue.

Overall, I was blown away by this beer! So amazingly complex and delicious, all the flavors work together. I’d love to get another one.

Cigar City Lactobacillus Cherry Grove



Final Rating: 4.1/5

Cherry Grove is an America Sour Cherry Ale that experiences there fermentations. Primary fermentation is conducted with lactobacillus, a bacteria that sours the wort. The secondary fermentation takes place when saison yeast is added. The tertiary fermentation is spurred by the addition of cherries. The acidity of this elegant ale cuts fatty foods and oily fish from the palate beautifully.
look: 4 | smell: 4 | taste: 4.25 | feel: 4 | overall: 4

Poured from a 22oz bomber into a cigar city snifter. Acquired in a trade.

Pours a lightly hazy dark amber body with cherry highlights, especially when in the sun. Head is minimal and white, reduces fairly quickly to leave no lacing or retention.

Aromas of sweet cherry, red wine, kettle fermented lacto bacteria, sweet caramel, definitely a solid malt backbone, very fruit-gose like, a little mineral in there.

Allowed to warm up to room temperature while drinking over 45 minutes. Pretty sweet upfront with black cherry, a mild acidic sourness on the follow through, caramel / butterscotch malt flavors, finishes with wheat and bubblegum, definite Belgian yeast characteristics.

Mouthfeel is a little heavier than the normal American wild, not as crisp and refreshing as some, there’s a definite malt presence here. This is more of a Flanders red in my opinion. Very similar to Rodenbach Red.

Overall quite enjoyable but I was expecting a little more. Given that this is kettle soured not traditionally soured, and that it wasn’t aged in oak, it’s good.