Paraboloid (2023)
(Batch of Paraboloid)
Firestone Walker Brewing in Paso Robles, California, United States 🇺🇸
Stout - Imperial Special Out of Production|
Score
7.97
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Our signature Parabola imperial stout achieves new heights in this limited small-batch release. The story of this beer began when we aged it in a special selection of premium 20-year-old Elijah Craig bourbon barrels. These barrels complemented Parabola’s classic dark chocolate, cherry and vanilla flavors by imparting mellow hints of oak, fudge and chocolate brownie. Additionally, we aged the beer for a full 18 months prior to blending and bottling, cultivating an ultra-smooth mouthfeel for this prodigiously flavorful stout. Enjoy it now, or cellar in a cool, dark place between 45˚F and 55˚F. Allow it to warm up in the glass when serving.
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8/10
Bottle at ashs... Dark black.. Thin tan lacing... Soft sweet boozy chocolate roast malts nose... Dark rich boozy chocolate roast malts... Big sweet bourbon chocolate coconut
Tried
from Bottle
on 10 Jul 2023
at 13:59
8.2/10
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Appearance 8
Aroma 8
Flavor 8
Texture 10
Overall 8
Opaque black, small tan head, some lacing. Aroma is boozy, cocoa, molasses, char. Flavor is medium sweet, medium beer. Merlin body. 4,8,8,5,16
Tried
on 25 Mar 2023
at 19:12
8.4/10
—
Appearance 8
Aroma 8
Flavor 9
Texture 8
Overall 8.5
12 oz bottle I picked up at the FW Brewery Store. Nose is chocolate, vanilla, bourbon, with hints of cherry and licorice. Black with a medium, lightly lacing, cinnamon tan head. Flavor is chocolate, vanilla, char, and a little black peppery heat!
Tried
from Bottle
on 12 Mar 2023
at 03:49
8.5/10
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Appearance 8
Aroma 8
Flavor 8
Texture 10
Overall 9
Bottle from the brewery. Pours dark brn/blk with a creamy tan head. Aroma of smooth toasted malt with nice bourbon aspects. Full bodied. Not dry. Not sticky tho. Burnt malt/heat for bitter. Heat appears strongly down below. Nice bourbon, some oak astringency, something very, very lightly suggesting anise. Some chocolate well into the brew. Quite tasty.
Tried
from Bottle
on 16 Feb 2023
at 23:48