Tap @MBCC2018, Red Session. Black, tan head. Aroma has lots of roast, coffee. Boozy coffee flavour, hard roast.

Tap. Black color with creamy grey head. Aroma is roast, liquorice, coffee. Taste is roast, very liquorice, coffee, light petrol. Silky mouthfeel with medium carbonation. A rather classic, roast-forward and well-drinkable Imperial Stout. Good!

12.05.2018, 1 pint can @ MBCC:
Nice light brown slightly fizzy-creamy mediumlasting head, deep dark pour. Aroma is slightly dry sour-ish roasted, burnt toast, pine needles, dark malts, dark sugar, hops, licorice, sour coffee, bark, minerals. Taste is slightly dry sour-ish roasted, burnt toast, burnt coffee, weeds, bark, ashes, dark malts, hay, minerals, pine needles, cocoa, alcohol. Medium to longlasting bitterness, harsh roasted mouthfeel. Fair enough.

Can from the brewery. Pitch dark colour with a big creamy cap, mocha-coloured, very long lasting with some nice creamy lacing. Fresh hoppy nose over the roasted malts with notes of chocolate, coffee and molasses. The taste starts off with the burnt malts and coffee, going through some nice grassy hops to end with the mild molasses, hints of dark chocolate. The bitterness seems to intensify at every sip. Alright, stays straight after a while. Quite smooth Imperial Stout with some nice bite from the hops.

Cans from a May 2017 batch, drunk over the course of the next six or so months, most recently on 12/15/17.
Pitch black with an initially full, tan head that shows varying degrees of retention.
Even the nearly seven month-old sample was still quite hoppy. Wintergreen, grapefruit, light pine resin, sap and orange rind galore. Fresh it's way too much and quickly becomes resinous and astringent; dominated by the hops despite the dark, burnt, ash and char from the heavy roasted barley and black malt. As it has aged, however, the malt grows much stronger and takes charge, but is itself VERY strong, as mentioned, leaving all sorts of burnt, blackened, roasted and charred notes lingering. Alcohol is well-concealed through it all and it's pretty clean, but for the beany-like roast character. The key here is that there are plentiful dark fruit notes and it's nothing like the new wave of powerfully sweet dessert stouts. This doesn't smell (and doesn't taste) a bit sweet.
The aroma more or less prepares you for what's to come in the flavor. Treacle, old, burnt coffee, pine sap and very light raisin with a malty, sticky, slick texture that is very well-attenuated. Carbonation is tight and engaging: relatively high for an imperial stout, but it's helpful here in attempting to add some levity here. Much better having aged for seven months and assumedly will be able to say the same thing in another seven. The time of mega-hopped Imperial stouts has certainly passed (and a lot of my friends that tried this, not having been around for the hoppy imperial stout fad, were very baffled and put-off), I still enjoyed it, though it certainly would have done much better with some softer, juicier, tropical fruit-laden hops, I believe, rather than the hard, piney, citrus rind-heavy ones they've used, which only serve to exacerbate the strongly burnt, dry, acidic character here.

From my brother: pours black with a brownish head. Aroma is dark chocolate and pine, lots of pine. Taste is fairly bitter for a stout. I would perhaps call this more of a Black IPA than an imperial stout. Pretty light bodied for what it is. Quite bitter. Lingering aftertaste.