Astronaut Status
Wiseacre Brewing Co. in Memphis, Tennessee, United States 🇺🇸
Stout - Pastry / Flavoured - Imperial Special|
Score
7.64
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Once a year, we all get to attain a very high status. Like high, like astronaut high. The biggest beer we make, it gets pretty crazy with the flavors. Cherry, coconut, vanilla, cinnamon, roasty coffee, pipe tobacco, chewy malt, and sherry are just a few of the flavor parts of this complex sipper.
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8.8/10
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Appearance 10
Aroma 8
Flavor 9
Texture 10
Overall 8
Bottle. Pour inky black, small creamy dark brown head, dissipates to a ring with decent lacing. Aroma is rich, molasses initially, then breaking to bourbon, vanilla mocha, hints of coffee. Flavor is fairly sweet, light plus bitter, rich bourbon mocha vanilla notes with light molasses and hints of coffee. Full body, creamy mouthfeel. This is a hell of a solid BA RIS. I was totally surprised.
Tried
from Bottle
on 23 Sep 2016
at 00:45
7.5/10
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Appearance 8
Aroma 7
Flavor 7
Texture 8
Overall 8
Bottle. Pours a dark brown with small beige head that diminishes to nothing. The aroma is wood, roast, vanilla, cocoa. Thick body, chewy, roast, dark chocolate, wood, very good.
Tried
from Bottle
on 06 Aug 2016
at 20:30
8/10
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Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 8
Bottle at Craigs. Pours black with a thin tan head. Aromas of chocolate, vanilla, bourbon. Taste is toffee, chocolate, bourbon finish. Nice.
Tried
from Bottle
on 05 Feb 2016
at 03:30
8/10
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Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 8
bottle at home ... dark black ... thick tan head ... soft chocolate .. soft bourbon coconut nose ... dark sweet chocolate roast ... dark malts .. soft toffee chocolate roast .. dark malt .. dark roast ... dark malts ... chocolate roast .. massive chocolate roast ... rich roast ... soft bourbon ... long coconut
Tried
from Bottle
on 04 Feb 2016
at 14:05
8.2/10
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Appearance 8
Aroma 9
Flavor 8
Texture 8
Overall 8
Bottle at craig’s. Pours black, nose is chocolate, toffee, vanilla, bourbon, taste is similar, light coconut, dry.
Tried
from Bottle
on 04 Feb 2016
at 14:03