Imperial Orange Stout
Nómada Brewing Co. in Sabadell, Catalonia, Spain 🇪🇸
Stout - Pastry / Flavoured - Imperial Regular|
Score
6.98
|
|
Sign up to add a tick or review
7.5/10
—
Appearance 6
Aroma 8
Flavor 8
Texture 6
Overall 8
Bouteille 33cl, BB 11/8/2018. Verges tasting, thanks Carles. Brune voire noire, col café, huileux et doré au verre. Arôme est malté, finement chocolaté, rétro touche d'orange contrastant bien avec le bouquet plus malté. Palais est épais, malté, caramel, pointe de chocolaté un peu épais sur impression d'avoine - petite touche modérée d'orange qui tranche très bien avec le côté grains et malt. Cet apport orange apporte une note de douceur en fin de bouche. Pas mal à 10%.
Tried
on 23 Jul 2018
at 13:57
7.1/10
—
Appearance 8
Aroma 7
Flavor 7
Texture 6
Overall 7.5
Botella 33 cl en cervecería munchen Valladolid 16..02..2018. (r08) lote L4672231812 fcpref 11..09..2018. Color negro intenso con espuma beige claro persistente. Sabores maltosos tostados muy ligeramente carbonizados. Sensación algo aspera, de cereal rústico, un poco tosca en boca con suave amargo final algo seco tostado y con suave amargo de piel de naranja. Cuerpo ligero a medio que no deja notar sus 10 vol. Buena, se esperaba algo más.
Tried
on 16 Feb 2018
at 11:12
7.2/10
—
Appearance 6
Aroma 7
Flavor 7
Texture 8
Overall 8
33cl bottle. Batch: L-4672231815. BBD:11.08.18
Black color, beige head with short retention. Aroma has notes of roasted malts, toasted, burnt wood, ripe black fruit, light orange peel when the beer tempertute is higher. Flavor is slightly sweet, roasty, high presence of coffee beans and black chocolate. Final is slightly bittery, roasty, coffee. Dense and creamy mouthfeel.
Black color, beige head with short retention. Aroma has notes of roasted malts, toasted, burnt wood, ripe black fruit, light orange peel when the beer tempertute is higher. Flavor is slightly sweet, roasty, high presence of coffee beans and black chocolate. Final is slightly bittery, roasty, coffee. Dense and creamy mouthfeel.
Tried
from Bottle
on 11 Nov 2017
at 18:17