Maple Mornings
Abnormal Beer Company in San Diego, California, United States 🇺🇸
Stout - Pastry / Flavoured - Imperial Regular|
Score
8.19
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Imperial Pastry Stout with maple syrup, Mostra coffee, and vanilla.
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7.8/10
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Appearance 8
Aroma 8
Flavor 8
Texture 6
Overall 8
0,05l from tap shared by / with the crew during mbcc red session. black color, small coffee colored head. smells very strong maple sirup, some vanilla, bit earthy, very nice smell. full body, no carbonation, slick mouthfeel. tastes of vanilla, some maple sirup, some bitterness, earthy, bitter chocolate. finishes lightly bitter with notes of vanilla, maple sirup and some bitter choclate. nice one overall but a bit too much on the vanilla side for me, also a bit one sided. overall still very good one. 8, 4, 8, 3, 16
Tried
from Draft
on 15 May 2017
at 02:18
7.8/10
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Appearance 6
Aroma 8
Flavor 8
Texture 8
Overall 8
Tap at MBCC 2017, Red session. Poured a clear dark brown with a thin tan head. The aroma is big sweet maple syrup, light coffee and sweet vanilla. The flavour is moderate sweet with a rich sweet malt alcohol, liqourice sweet maple syrup sweet vanilla palate and a long alcoholic bitter finish. Full bodied with flat carbonation.
Tried
from Draft
on 13 May 2017
at 06:54
8.2/10
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Appearance 8
Aroma 8
Flavor 9
Texture 8
Overall 8
Mbcc, red session. Tap. Near black color, thick brown head. Maple syrup, huge vanilla, cocoa aroma. Flavor has spices, mostly cinnamon, malts, vanilla, chocolate, roasted malt. Dry, strong finish. Awesome.
Tried
from Draft
on 13 May 2017
at 05:19
8.5/10
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Appearance 10
Aroma 9
Flavor 8
Texture 8
Overall 8
Draught @ MBCC 2017. Pours pitch black with a small sticky brown head. Aroma of roasty malts, maple syrup, toffee, caramel, fudge, cocoa, coffee and chocolate. Taste is sweet, smooth and roasty with loads of maple syrup, chocolate, biscuity notes, french toast and coffee. Finish is smooth, slightly roasty and sweetish with loads of maple syrup, vanilla, coffee and chocolate. American breakfast in a liquid from. Tasty.
Tried
from Can
on 13 May 2017
at 05:12