Soyouz Ecuador Edition
Brasserie de la Sambre in Sambreville, Namur, Belgium 🇧🇪
Stout - Imperial Series|
Score
7.36
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The idea behind this beer came to us from an observation: cocoa and coffee are wrongly considered as dead products whose qualities do not change much over time. In reality, it's the opposite: their flavors are strongly impacted during the first 24 to 48 hours following their roasting.
We therefore set ourselves the goal of infusing coffee from the brand new Cafés Delahaut tool and cocoa from Frederic Blondeel Chocolatier HK within 24 hours of roasting. The infusion was done cold to preserve their delicate aromas.
There are two ways to drink it: 1) very young to take advantage of its aromas, having a younger and rougher beer, with a nice bitter cocoa and mocha profile 2) by letting it age between 6 months and 1 year (with a maximum ageing potential around 3 to 4 years), the bitterness will have partially faded to leave a slightly less complex but more balanced beer.
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Appearance - 6 | Aroma - 9 | Flavor - 9 | Texture - 8 | Overall - 9
Black with a brown head - Dark malt aroma with coffee and chocolate - Dark malt body with a good chocolate and coffee flavour with some bitterness - Dark malt with chocolate and coffee flaovurs goes into the finish - This was real good
Appearance - 6 | Aroma - 8 | Flavor - 8 | Texture - 6 | Overall - 7.5
Bottle @MBCC2023, Yellow Session. Nearly black, light tan head. Coffee, dark roast and caramel aroma. Sweet flavour, sweet roast, coffee, caramel, light al buzz.
Appearance - 8 | Aroma - 7.5 | Flavor - 7.5 | Texture - 7 | Overall - 7
Bouteille 75cl partagée avec toute l'équipe de El Birrot, Jafre lors de notre dégustation de début d'année 2024.
Petite bouteille achetée quand même au prix de16€. Anno 2022, pas de BB.
Noire bien foncée huile de moteur, dorée et collant au verre, col épais crémeux café au lait plutôt tenace.
Arôme sur un nez de grosse classique de RIS - part belle aux malts - ici, c'est du chocolat, caramel, grillé-moka, dark cristal avec une petite note rappelant la tapenade voire l'anchois et le soja.
Palais est assez sec, ici, RIS classique sans tous les ajouts type lactose. Là c'est du gros malté, épais et sirupeux en bouche, fruits rouges, pâte d'mande, café léger, chocolal - sécheresse du chocolat donne presque un effet boisé. Fini sur une pointe d'ais, chocolat/mûre et cassis.
C'est bon, c'est gros, c'est chocolat mais pas vraiment '16€ bon'.
Appearance - 7 | Aroma - 6.5 | Flavor - 6 | Texture - 6 | Overall - 6.5
Pours black, No real head. Scent is intense, green coffee, pure cocoa, roastyness. Rather soy forward. Taste is full, very soy-forward, mild coffee (green), rather sharp, bitter, medium high to high carbo. Medium body. Not great.
Appearance - 7 | Aroma - 8 | Flavor - 7 | Texture - 8 | Overall - 7
How: Draught.
Where: MBCC 2023.
Appearance: Black colour with a tan head.
Aroma: Roasted malt, chocolate, coffee, caramel.
Body: Full body, low carbonation.
Flavour: Roasted malt, chocolate, coffee, caramel.
From backlog. Taster at MBCC 23, Copenhagen. Black with light brown head. Roasted malts, coffee, Chocolate.
fonefan (84235) ticked Soyouz Ecuador Edition from Brasserie de la Sambre 2 years ago
Appearance - 8 | Aroma - 8 | Flavor - 8 | Texture - 8 | Overall - 7.5
Appearance - 10 | Aroma - 8 | Flavor - 8 | Texture - 8 | Overall - 7.5
Taster during MBCC 2023 Friday morning session shared with Ryan, Matt, Phill, Brian, and Erik. Roasty and chocolate, good one.
Appearance - 8 | Aroma - 8 | Flavor - 8 | Texture - 8 | Overall - 7.5
Bottle pour at MBCC 2023, pours black with a small tan head. Aroma brings out intense roasted malt, dry cocoa, and earthiness. Flavour is intense, with deep roasted malt, cocoa and light booze. Roasted as hell but in a wonderful way. Excellent.