Buffalo Belgian Stout
Van Den Bossche in Sint-Lievens-Esse, East Flanders, Belgium 🇧🇪
Stout - Imperial Regular|
Score
6.67
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Buffalo Belgian Stout is een echte stout: donkerbruin en voorzien van een crèmekleurig schuimlaagje. De geur varieert van kruidig, over biscuit en alcoholzoet naar fruit. De smaak van dit bier van 9% abv verhoudt zich mooi tussen zoet en koffiebitter. De afdronk houdt vast aan koffietoetsen en vloeit zoet uit.
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6.1/10
—
Appearance 8
Aroma 6
Flavor 6
Texture 6
Overall 5.5
Fairly dark pour, with a well-retained, tan head - semi-dry, tart, nearly tannic aroma at first, with belgian yeast hints, a little bit of chocolate malt - medium bodied and creamy, with a light chocolate flavor - kind of thin flavored, with a lightly tart and acidic quality near the end - pretty easy to forget.
Tried
on 26 Dec 2006
at 20:25
7.2/10
—
Appearance 10
Aroma 7
Flavor 7
Texture 6
Overall 7
2006 bottles consumed on 10/14 and 10/27/06
Dark chocolate brown body has just a slight hint of ruby when held to the light. Clarity is medium to medium-high and a large, foamy, butter/beige-colored head is produced, toppling over the glass and requiring some time to settle out. Light lacing is left behind as well, and the head never falls below cover.
Sweet fudge and warm milk chocolate tones deftly mix with moderate roastiness. Plastery Belgian yeast lays about on the finish, smoothing things out. It takes a little while, but a definite lactic character emerges, oily/tart and combining with the chocolate/roast notes, it produces a vinous-like aroma that keeps the malt in check. Light vanilla-like sweetness is noted on the end as well. No sign of alcohol or fusels here, and a medium-high strength to the aroma overall. The contrast of the clean, smooth Belgian yeast and chocolate, and oily/vinous lactic notes is quite appropriate for a stout. Would have been interesting to see some type of hop notes as well, but that ain’t the Belgian way, it seems (with stouts).
Fudgey up front, with a lip smacking chocolatey sweetness that slowly melds in to a more dry vanilla-like note and then adds a bit of dry, crunchy roast. Backing the dry roast, hand-in-hand is the lactic vinousness, pooling piquant blackberry skins and concord grape notes for a tart and equally lip-smacking finish. The malt sugars and other sugar additions (seemingly) hang on somewhat in the finish, giving a light milk chocolate effect. Very clean yeast all around, adding just enough character as to define it as Belgian, but nothing musty or funky, by any means. Carbonation is a bit overdone. Sensing this immediately, I even let it breath for a long while (30 minutes or so) and it relaxed somewhat, but the beer still seemed too aerated and ending a touch loose. Oily texture with some light graininess/crunchiness added by the dark malts. Rather simple; roast, chocolate, lactic acid, but the Belgian yeast always is a fun change of pace and simple isn’t always a bad thing.
Dark chocolate brown body has just a slight hint of ruby when held to the light. Clarity is medium to medium-high and a large, foamy, butter/beige-colored head is produced, toppling over the glass and requiring some time to settle out. Light lacing is left behind as well, and the head never falls below cover.
Sweet fudge and warm milk chocolate tones deftly mix with moderate roastiness. Plastery Belgian yeast lays about on the finish, smoothing things out. It takes a little while, but a definite lactic character emerges, oily/tart and combining with the chocolate/roast notes, it produces a vinous-like aroma that keeps the malt in check. Light vanilla-like sweetness is noted on the end as well. No sign of alcohol or fusels here, and a medium-high strength to the aroma overall. The contrast of the clean, smooth Belgian yeast and chocolate, and oily/vinous lactic notes is quite appropriate for a stout. Would have been interesting to see some type of hop notes as well, but that ain’t the Belgian way, it seems (with stouts).
Fudgey up front, with a lip smacking chocolatey sweetness that slowly melds in to a more dry vanilla-like note and then adds a bit of dry, crunchy roast. Backing the dry roast, hand-in-hand is the lactic vinousness, pooling piquant blackberry skins and concord grape notes for a tart and equally lip-smacking finish. The malt sugars and other sugar additions (seemingly) hang on somewhat in the finish, giving a light milk chocolate effect. Very clean yeast all around, adding just enough character as to define it as Belgian, but nothing musty or funky, by any means. Carbonation is a bit overdone. Sensing this immediately, I even let it breath for a long while (30 minutes or so) and it relaxed somewhat, but the beer still seemed too aerated and ending a touch loose. Oily texture with some light graininess/crunchiness added by the dark malts. Rather simple; roast, chocolate, lactic acid, but the Belgian yeast always is a fun change of pace and simple isn’t always a bad thing.
Tried
from Bottle
on 13 Dec 2006
at 15:53
7.5/10
—
Appearance 8
Aroma 8
Flavor 8
Texture 6
Overall 7
Bottled at Weekend der Belgische Bieren, Hasselt, Belgium
Deep black body with a slightly brown head. Aroma of strong malts (coffee, straw, molasses). Moderately bitter, lightly sweet flavour. Has some complexity, but can’t really intrigue me.
Deep black body with a slightly brown head. Aroma of strong malts (coffee, straw, molasses). Moderately bitter, lightly sweet flavour. Has some complexity, but can’t really intrigue me.
Tried
from Bottle
on 19 Nov 2006
at 09:53
7.3/10
—
Appearance 8
Aroma 7
Flavor 7
Texture 8
Overall 7
Very thick, heavyset dark yellow head over coal-black beer. Leafy, some roasted malts, ever so slightly lactic-sourish nose. Very burnt, even scorched taste. Despite this the finish is quite sweet, with maltsugars and simpler sugars. Medium bodied to well-bodied: alcohol is thinning. Slightly sticky aftertaste but also quite a bit of acidity in the throat, lingering on. Nice, but slightly lacking in character. 9% ougth to be more outspoken.
Tried
on 11 Nov 2006
at 16:27