So this little wonder is gaining quite a bit of notoriety in the circles I drink in. I must admit, that I have thrice not had it when the opportunity presented itself to me, so when I was in the Queen’s Quay LCBO last week I thought, “Ah ha, it is time”.
Poured from a 500ml bottle with the bottled date stamped on it. The beer is black and opaque, it shows some dark brown colour around the edges. The head was bubbly, but disapated quickly, leaving just a hint of a ring. Aroma is caramel and brown sugar, with hints of burnt sugar, but also hops, which I wouldn’t have expected. Taste confirms what my nose told me. The beer is immediately dark and sweet, with more smoke and burnt sugar on the tongue. Caramel is still present, as is some dark fruit, but then all of a sudden, this marvelous hop cuts through. I’m finding it hard to say exactly what I’m tasting in the hop. It’s not particularly citrusy, nor is it floral or earthy. As the beer is warming, the sugary tastes are popping even more. Almost hints of dark rum, and maybe a touch of liquorice. The finish comes off a bit like cocoa. I think this is a function of the sweetness and burnt tastes from the malt mixing with the dryness of the hops. It’s very interesting. All of this masks the beer’s alcohol, which is a hefty 8.4%. The beer is medium bodied, with a carbonation that is mellow and with very small bubbles. This is a very nice brew. It’s complicated, and while I’m really enjoying it, I don’t think I would have a few in one sitting. This would be a great beer to finish a night with, though. The best creme brulee I’ve ever had was at the Stone Road Grille (“Rest”) in Niagara-on-the-lake. It was a chocolate anise version, and I think this beer would go oh so well with it. Especially if I could smoke a pipe with some Brigham Cambridge blend in it afterwards. While some Imperial Stouts get the dessert nod because they can be cloyingly sweet, Grand River has produced a brew that has marvelous sweet characteristics, but are in great balance with their hop. Well done, I say. In the world of dark Imperials, Russian Gun sits up at the top with Les Trois Mousquetaires Baltic Imperial Porter and Imperial Weizen.
I regularly describe myself as an "ardent supporter of beer", which pretty well sums it up. While I'm not working or busy being a husband and dad (okay, honestly, sometimes while I'm doing those things), I am drinking beer, attending events, visiting pubs, and thinking about beer. I work at Castro's Lounge, my local bar in the Beach, where I host beer events and take part in most things beer-related.
8 Comments
like i said on matt’s blog — try another one of these with a shot of port (if you have some handy). adds an interesting note.
like i said on matt’s blog — try another one of these with a shot of port (if you have some handy). adds an interesting note.
Paul,
I will indeed give that a try. Hopefully it will be a greater success than my 67 with a double Havana Club Dark experiement (which, it would be fair to say, ended badly).
Just to clarify: do you mean a shot in it, or with it?
Paul,
I will indeed give that a try. Hopefully it will be a greater success than my 67 with a double Havana Club Dark experiement (which, it would be fair to say, ended badly).
Just to clarify: do you mean a shot in it, or with it?
in it. i’ve seen the beer poured first with an ounce poured into the middle of the head but i’d be more inclined to put the ounce or so into your pint glass and then pour the stout in so it really blends. hope you like it.
in it. i’ve seen the beer poured first with an ounce poured into the middle of the head but i’d be more inclined to put the ounce or so into your pint glass and then pour the stout in so it really blends. hope you like it.
If only I knew that before I finished my port! Really would’ve liked to have tried that.
If only I knew that before I finished my port! Really would’ve liked to have tried that.