Bourbon Barrel Stout
Oggis Pizza and Brewing Company in San Diego, California, United States 🇺🇸
Stout Regular|
Score
7.04
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Appearance - 8 | Aroma - 7 | Flavor - 8 | Texture - 8 | Overall - 8.5
Tap at the Garden Grove Venue. Pours black with a huge tan head. Aroma is a bit smoky, a bit bourbon. Full bodied. Flavor is smoky, bourbon, chocolate. Maybe some wood. Very tasty.
Appearance - 10 | Aroma - 7 | Flavor - 7 | Texture - 8 | Overall - 7
Tap. Pours clear deep black, medium creamy tan head, great lacing. Aroma is whiskey and roast, not particularly complex. Flavor about the same, light sweet and dominated by whiskey, almost mint chocolate. Medium body, decent.
Appearance - 8 | Aroma - 6 | Flavor - 7 | Texture - 6 | Overall - 7
Draught at Vista on 3/24/07
Very dark chocolate brown body has a small but fairly well-retained head for a bourbon-aged stout that is medium-light tan in color and leaves some suds and light residue behind as it recedes.
Lots of spiciness (bourbon and wood phenols) mixing with a sweet German chocolate cake (man, Mike is really stealing my thunder here with his spot-on descriptions)-like note provides perfect balance. Dries out immensely, with ashen roasted malts and dry vanilla. Never gets very vinous, and some alcohol warmth is evident on the finish. Though the barrel isnt overplayed here (and quite nice actually), there just dosent seem to be a very deep complexity from the malts.
Medium bodied for an imperial stout (I’ll just rate it as such) with a dry shot of wood lending some tartness/acidity. Phenols/spicy bourbon notes combine with anise to cotinue the dry-out effect, but a moderate amount of chocolate-like maltiness sets in and buffers the dryness, adding back balance. I dont think the bourbon barrel used here was particularly enjoyable, despite the fact that they didnt overdo it. Seemed rather raw and cheaply spicy. Wood character is a bit too drawn out, without a fat maltiness to completely balance things. Warming alcohol notes and moderate caramel-vanilla and anise linger. Medium carbonation, mostly engaging.