From one of my favorite breweries, St. Klippenstein is an Imperial Stout aged in oak bourbon barrels. I love oak aged beers, and this is no exception. The nose has coffee and cocoa and toast. The middle is dry with roasted grain and bitter dark chocolate. The finish is milky and smooth, with signature oaky vanilla notes. The body is medium and the alcohol is a big 11% ABV, and while you can’t really taste it, you can certainly feel it. A fantastically good beer.
I’ve long been a fan of Dogfish Head’s Saison-ish Noble Rot. Take it and age it in oak? I’m definitely down. It’s based on the saison farmhouse style, and then infused with grape must before finally being aged in oak for nearly a year. I originally compared Noble Rot to white wine, but once you age it in oak, it’s an order of magnitude closer. The nose is grape and a bit of yeast, the middle has grass and vanilla and is slightly tart, the finish is woody with vanilla and butter. The body is medium, the alcohol is big for a saison, little for a white wine at 9.0% ABV.
From Stone’s Stochasticity Project, HiFi+LoFi Mixtape is a blend of fresh strong ale with ale that’s been aged for three months in oak. According to Stone, this was a common practice when fresh stock ale was smoky and bitter, it would be mixed with ale that had aged and mellowed to make it more drinkable. I don’t know about the old stuff, but Stone’s version is definitely drinkable. The nosy is slightly yeasty with lemon, and maybe just a tiny hint of oak. The middle is deliciously full of flavor ranging from sweet apple to creamy butter, and bitter pine. The finish is bready and slightly sweet. The body is medium and the alcohol is stiff-ish, at 8.8% ABV. I love barrel aged ales, and this is no exception.
Allagash Odyssey is a dark wheat beer in the Belgian Strong Dark Ale style, brewed with Belgian candi sugar and aged in oak. Another way to describe it would be “brilliant.” The nose holds promises of raisins, figs, and ginger. The middle is mellow and muted due to the wheat, with clear and refined flavors of raisins, plums, dates, and a bit of coffee. While the middle is sweet, the finish is dry and flavors that come forward are vanilla, cocoa and tobacco. The body is heavy and the alcohol is an age-able 10.4% ABV. The suggested drinking window is two years, and the example I’m drinking in February 2015 was bottled in January 2014, and it’s clearly still in its prime. My bottom line is that this beer is another long home run from Allagash.
For the third and last review of my short series on the Samuel Adams Barrel Room Collection I have a Belgian Quad called Tetravis. The nose has honey and figs, and promises a distinctly Belgian brew. The middle is more of the same, with raisins and currants, mostly sweet, but just a little bit of tartness and some spiciness towards the finish. The finish itself is mellow with smooth vanilla and banana coming to the fore. Right at the end is a distinct note of raspberry. Again this is a big beer (10.2% ABV) that hides the alcohol very, very well. Another really nice beer, making this a fine collection from the Boston Beer Company.
For the second beer in my Samuel Adams Barrel Room Collection series, I’m trying out Thirteenth Hour. It’s called “A Dark Belgian-Style Stout with Notes of Spice, Coffee, Chocolate, & Oak.” So, what does that actually mean? There’s a bit of oak in the nose, with some traditional Belgian fruit. The middle is mostly Belgian strong dark ale, with cherries, plums, prunes, and a bit of brown sugar, but then some stout flavors start to come through in the finish…Chocolate and coffee, and a big kick of vanilla from the oak. There’s still tart fruit all the way to the very end so you never forget this is predominately a Belgian, but the malty notes of a big English stout are a fun twist and they blend well; this is a nicely executed beer. The 9.0% ABV is more typical of a Belgian Strong Dark ale than a stout, and it hides nicely and is never boozy. This is another very nice beer.
Red Thunder is the result of aging Victory Brewing Company’s Baltic Porter, called Baltic Thunder in once-used wine barrels. What you end up with is fine, mature, boozy porter with more refinement than you’d get from aging in whiskey barrels. The nose is super malty and sweet, with notes of chocolate. The middle has cocoa, plums, and figs, and the finish has some grape notes and a bit of smooth alcohol befitting an 8.5% ABV beer aged in wine barrels. The body is quite heavy, and there’s a nice dryness to the finish. This is a wonderful porter, and should hit right in the wheelhouse for fans of barleywines and big malty stouts.