Caviar Stout
Brouwerij Noordt in Rotterdam, Zuid-Holland, Netherlands 🇳🇱
Stout Regular Out of Production|
Score
6.53
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Bierkoning (17699) reviewed Caviar Stout from Brouwerij Noordt 6 years ago
Appearance - 8 | Aroma - 7 | Flavor - 7 | Texture - 6 | Overall - 7
Bottle, 330 ml. Almost black. Malt, roast, licorice and a hint of salt in the aroma. Malty sweetish, roasty salty flavor with licorice. Not unpleasant, maybe a bit onedimensional.
Alengrin (11609) reviewed Caviar Stout from Brouwerij Noordt 9 years ago
Appearance - 6 | Aroma - 7 | Flavor - 6 | Texture - 6 | Overall - 5.5
From a 75 cl bottle at Arendsnest, only weeks before its "best before" date. Apparently this is the one with real caviar - counting among the least likely ingredients I have ever encountered in beer. Loose, bubbly, pale greyish beige, very unstable head, reduced to a thin rim of tiny bubbles in seconds and eventually vanishing entirely; very dark mahogany colour, blackish but still largely translucent with a burgundy hue. Aroma of salmiak, leather, blueberry juice, unripe blue plum, sour milk, soy sauce, red wine, seaweed, bitter chocolate, fermenting apples, moldy walnut shells, old stale sweat and even sewer water - seems infected. Fruity start, some subtle fig sweetness but much more outspoken, redcurrant-like sourishness, eventually becoming tart like unsugared yoghurt - seemingly intended as a ’sour stout’ (still a rare phenomenon in spite of all those experiments nowadays) but in reality more likely infected. Softish carbo, smooth and bit oily mouthfeel; a black olive- or even dried seaweed-like umami touch ensues, which I suppose represents the caviar, but I get no explicit caviar saltiness. Nutty and toasted malt core, gently bitter but clashing a bit with that undercurrent of infected sourness; bit grainy as well. Leathery and tart finish, some phenolic spiciness and a subdued herbal hop bitterish touch; old withered dill reminds of the fact that Sorachi Ace was used, but not to its most elegant potential. This may include true sturgeon caviar, but apart from umami and only very faintly salty accents, it does not do much more other than infecting an otherwise thinnish, insufficiently ’thick’ stout. Decadent way of pimping a beer with restaurant ambitions - I think Michelin-starred (or other) restaurants would be better off investigating the existing range of exciting craft beers rather than developing a new beer with gastronomic purposes and making it seem ’chique’ by adding something as expensive as caviar. A pity for the caviar - and for the price I paid for this bottle. Interesting beer, sure, but not what I was expecting, at all.
Benzai (24515) reviewed Caviar Stout from Brouwerij Noordt 9 years ago
Appearance - 6 | Aroma - 6 | Flavor - 6 | Texture - 6 | Overall - 6
Bottle @ home. Re-rate. Malts, dark malts, no sourness fortunately. Ok beer this time. Adjusted scores. -- Bottle shared by Joes. Dark brown color with a deep dark red - amber color coming through when held into the light, medium sized off-white to beige head that lasts for a decent while. Aroma is really weird and I can’t describe it other than that it is unpleasant. Does this have something to do with caviar? Weird. Taste malts, slightly sourish somehow, brown malts, some bitter. Really don’t like it. Weird and not nice. Origibal rating: 3-3-3-3-7=1.9