Eureka, its time for a beer tasting. Happy Holidays to everyone. Today’s beer was brewed in October 2012, filled in a Whisky barrel in late October and bottled/kegged 5 month later (in March 2013). Now, the beer spent roughly nine month in kegs/bottles and its time now for an official tasting. It’s the one and only Koschei Imperial Stout clocking in at a 12.3 ABV.
Aroma: Mellow vanilla nose with hints of oak and Bergamot. Some alcohol in the nose. Hint of roasted coffee, coconut, honey and chocolate. Nice!
Appearance: Very viscous, dark black, clear with slight head (tapped from a carbonated keg). Nice lacing as well…
Flavor: Licorice, marzipan, dark chocolate, very subtle roast character. However not too much going on
Mouthfeel: Medium to full body, low carbonation level, finishes with lots or roasted malts, coffee, slight astringency and a nice, balanced bitterness
Overall Impression: This is a nice beer but too light on the palate in my opinion. The alcohol kind of shines through too much (really hate the nose burning alcohol sensation). However, I already fixed this in subsequent high ABV beers which turned out great. Was it worth maturing this beer in a barrel? I actually don’t know. Comparing this beer with beers matured on wood chips only, there isn’t a specific barrel character to pick up in this beer that is not present in wood chips matured beers. I for my part will only mature beers in barrels to strip the aroma character from the barrels to later on mature sour beers.
And to proof that I am not simply writing up nice words and praise our beers to the highest, the corresponding ratebeer ratings: http://www.ratebeer.com/beer/blackwell-koshei-imperial-stout/234334/. The second of this batch turned into a black Berliner Sour and is rated as well: http://www.ratebeer.com/beer/blackwell-saurerstoff/227882/
Since this is probably the last post for this year, I wish you all Happy Holidays and a Happy New Year. Prost to good beer and Prost to the new year to come!