Bent Paddle Barrel-aged Extra Baked Stout with Chocolate, Coconut + Vanilla Flavor.
8.3 % ABV, 48 IBU. Bent Paddle Brewing, Duluth, MN.
I've stated it before, but it may need reiteration. This blog and this writer are boycotting any use of the word "pastry" in connection with beer. It's a marketing term, like "smoothie sour", but it is dumb to the core. We were fine with "dessert stout/beer" before this, why the need for "pastry" when connection with ale, lager, porter or stout. Just because it has raspberries, it's now a "pastry" beer. So very stupid. And if I see "pastry" on the label, I'm staying away.
This is the one that tricked me. I looked at the package and liked the fact that they weren't calling this beer a "pastry stout", until I bought it, brought it home, and looked at the back. You'll see that copy reproduced at the bottom.
But, on with the beer:
Solid black, near-thorough opacity, under a slim layer of brown head.
In the nose: Coconut is king. Toasted and roasted. Chocolate lies just below, with vanilla coming in from behind. Sweet stuff, here.
In the mouth: Big coconut, big sweetness. Too much sweet? Let's see. Well, it covers up everything, utterly dominates. Chocolate still lurks beneath, vanilla on the side. Mostly malty affair, minor bitterness. And abundant coconut. Full bodied, long, sweet finish. Nicely balanced, actually, but I'm not picking up anything from a barrel. "Bourbon Barrels" for three months? Only getting a little bit of whiskey barrel...maybe six months would've helped. Just the barest amount.
All in all, an indulgent dessert beer. A bit over-indulgent in the coconut department, but, you know, if you're going to go, go all the way.
Our Extra Baked Pastry Stout is loaded with decadent flavor. It's first "Baked" with Stout Malt, Oats, Chocolate Rye and assorted Crystal Malts. It's "Extra Baked" by aging it in Bourbon Barrels for three months with pastry staples of Chocolate, Coconut and Vanilla. This beer is a celebration of some of the best dessert flavors we could stir up! Cheers!
No comments:
Post a Comment