VS39 Vanilla Stout
Brouwbar in Gent, East Flanders, Belgium 🇧🇪
Stout - Imperial Regular|
Score
7.19
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tderoeck (22946) reviewed VS39 Vanilla Stout from Brouwbar 6 years ago
Appearance - 6 | Aroma - 9 | Flavor - 9 | Texture - 8 | Overall - 8
24/I/20 - on tap @ Brouwbar (Gent), BB: n/a (2020-72)
Clear black beer, small dense creamy beige head, little stable, non adhesive. Aroma: oh my, that’s a lot of vanilla all right! Also caramel, nice roast, some crème brûlée, some chocolate notes, mainly milk chocolate. MF: soft carbon, medium body. Taste: nice roast up front, pretty bitter start, some coffee, not really sweet, dark chocolate, lots of crème brûlée, vanilla, caramel, very nice! Aftertaste: nice roast, lots of dark chocolate, caramel and vanilla, nice bitterness, some coffee, cocoa powder, lovely beer!
Alengrin (11675) reviewed VS39 Vanilla Stout from Brouwbar 6 years ago
Appearance - 6 | Aroma - 8 | Flavor - 8 | Texture - 6 | Overall - 8.5
New (January 2020) Brouwbar stout flavoured with vanilla, from tap at Brouwbar. Thinnish, open, slowly dissolving, pale greyish beige head lacing in dots over a jet black beer with a hazy chestnut brown edge of not more than a few millimetres. Aroma of unsugared black chocolate, coffee grounds, black toast, slight molasses, cigar tobacco, indeed a whiff of vanilla but subtle, beef stock cubes, charred steak, toasted walnuts, dried blackcurrants, rum-soaked raisins, rainwater, hints of liquorish, bayleaf, dry juniper berries and furniture wax when warming up. Sweetish onset (though restrainedly so) with a sourish edge and somewhat more pronounced, beef stock-like umami aspects, softish carbonation, still some minerally side accents, hard-caramelly and toasty-nutty middle with a bitter black chocolate core, ending with nice coffeeish roasted bitterness, indeed flavoured with a dash of vanilla but faintly so. Long, rounded roasty-bitter finish with black chocolate, toasted bread and a peppery hop bitter ‘kick’ lingering. More robust than I am used to from Brouwbar, which tends to specialize in the difficult equilibrium of modern craft on the one hand and accessibility to a large audience on the other hand and does that exceptionally well; this one goes that one step further, whilst remaining ‘welcoming’ and easygoing all the same. The vanilla is very subtle and could have been much more outspoken for me (I love it), but maybe it has already faded a bit after a few weeks; the bottom line here, however, is that Brouwbar now has a full-fledged, roasty stout (this is more ‘stout’ than KS15 and KS24 were, for example) that can be used as a starting point for many other variants. Why not use this recipe for a chili stout or a coffee stout, for instance?