Beer Geek Brunch: Bourbon Barred-Aged w/ Double Vanilla
Mikkeller Brewing San Diego in San Diego, California, United States 🇺🇸
Stout - Imperial Rotating Out of Production|
Score
7.72
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Bourbon BA Imperial Oatmeal Stout w/ Vietnamese Coffee & Vanilla. Poured at MBCC '18
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8.2/10
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Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 9
On tap at MBCC Gold Session. Pours black with small tan head leaving spotty lacing. The aroma is strong vanilla, cocoa, roast, bourbon, wood. Thick body, chewy roast, milk chocolate, vanilla, wood, boozy finish, enjoyed this.
Tried
from Draft
on 07 May 2021
at 23:47
8/10
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Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 8
Draft. A black beer with a brown head. The aroma has notes of coffee, chocolate, maple sirup, and roasted malt. The flavor is sweet with notes of maple sirup, coffee, chocolate, roasted malt, and a bit of bourbon, leading to a dry finish.
Tried
from Draft
on 15 Dec 2019
at 10:59
8.5/10
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Appearance 8
Aroma 9
Flavor 9
Texture 8
Overall 8
Draught @ MBCC 2018, Gold Session
Pours black with a tan head. Aroma has notes of roasted malt, chocolate, coffee, vanilla, oak and alcohol. Taste is heavy sweet and medium bitter with a long warm, chocolate, coffee, vanilla and oak. Body is full, texture is oily, carbonation is soft.
Pours black with a tan head. Aroma has notes of roasted malt, chocolate, coffee, vanilla, oak and alcohol. Taste is heavy sweet and medium bitter with a long warm, chocolate, coffee, vanilla and oak. Body is full, texture is oily, carbonation is soft.
Tried
on 26 Apr 2019
at 22:06
8/10
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Appearance 6
Aroma 8
Flavor 8
Texture 8
Overall 9
Draught @ MBCC'18 [ Red Session ]. - Mikkeller Beer Celebration Copenhagen 2018, Øksnehallen, Halmtorvet 11, 1700 København V, Danmark.[ As Mikkeller San Diego Double Vanilla BA Brunch ].Clear dark black colour with virtually no head. Aroma is moderate to heavy malty, roasted, chocolate, vanilla, alcohol - bourbon, moderate caramel - sweet malt, light coffee. Flavor is moderate to heavy sweet and moderate bitter with a long duration, vanilla, bourbon, chocolate, coffee, roasted, dark malt. Body is medium to medium full, texture is oily, carbonation is soft to flat, finish feel is warming and light alcoholic. [20180512] 8-3-8-4-17
Tried
on 02 Mar 2019
at 16:06
8/10
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Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 8
MBCC. Black with small beige head. Aroma is roasted malt, chocolate, caramel, vanilla and a little liquorice. Flavour is roasted malt, chocolate, coffee, caramel, vanilla, sweet, warming and a little liquorice.
Tried
on 26 Dec 2018
at 11:07
9/10
Backlog
Tried
on 24 Sep 2018
at 16:27
8/10
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Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 8
Tap@MBCC 2018 Red Session, Copenhagen - pours black with a tan head. Roasted and sweet malty with opulent chocolate, caramel and fudge sweetness, burnt dark malty nuances, full bodied, solid bourbon notes leading into the dark malty close.
Tried
from Draft
on 26 Jul 2018
at 12:29
8.4/10
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Appearance 8
Aroma 8
Flavor 9
Texture 8
Overall 8.5
MBCC. Black with a brown head. Aroma is sweet, roasted malt, chocolate, coffee, vanilla and bourbon. Flavor is quite sweet and rather bitter. Dry and rather bitter finish with warming alcohol. Oily. 130518
Tried
on 23 Jul 2018
at 11:57
8/10
—
Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 8
[5/12/18] Draught sample at Mikkeller Beer Celebration Copenhagen 2018. Red session. Black. Vanilla, bourbon, chocolate, roast, coffee, sweet, full-bodied.
Tried
on 26 Jun 2018
at 08:44
8/10
—
Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 8
12th May 2018
MBCC 2018. Red. Pedal to the Metal session. Keg. Opaque dark brown beer, tidy pale tan head. Fairly light palate. Rich dark chocolate with layers of chocolate fudge and chocolate cake. Light vanilla on the finish, along with a touch of spice. Lovely.choccy treat.
MBCC 2018. Red. Pedal to the Metal session. Keg. Opaque dark brown beer, tidy pale tan head. Fairly light palate. Rich dark chocolate with layers of chocolate fudge and chocolate cake. Light vanilla on the finish, along with a touch of spice. Lovely.choccy treat.
Tried
on 21 Jun 2018
at 07:55