Angels with Filthy Souls (2018)
(Batch of Angels with Filthy Souls)
Bissell Brothers Brewing in Portland, Maine, United States 🇺🇸
Porter - Pastry / Flavoured - Imperial Winter Out of Production|
Score
7.33
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Special release barrel-aged maple porter.
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8.1/10
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Appearance 6
Aroma 8
Flavor 9
Texture 8
Overall 8.5
4 oz draft. Aroma is bourbon, chocolate, roast. Flavor has mild maple with coffee, and chocolate. Barrel helps balance the sweetness. Certainly, massively flavorful!
Tried
from Draft
on 24 Nov 2023
at 23:01
7.6/10
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Appearance 8
Aroma 7
Flavor 8
Texture 8
Overall 7.5
Draught, York River Landing, 11/24/23. Seems lightly clear. Dark. Dark beige head to ring. Good bourbon, cherry-like. Fairly malty, seems a bit sweet either fruity cherry, raisin, maple. Not boozey, but not super assertive in any department. Big cherry, big chocolate, heavy vanilla, light coconut and some minor toastiness on end. Touch of syrup, moderately sweet and not boozey. Surprised no adjunct. Tastes very vanilla-almond-cherry. Interesting. Pretty nice texture. Maybe a touch of alcohol.
Tried
on 24 Nov 2023
at 20:08
7.1/10
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Appearance 8
Aroma 7
Flavor 7
Texture 6
Overall 7.5
Pours a nice near black, essentially a stout, from a bottle. Nice malty aroma, bourbon, vanilla oak, not much maple to speak of. Similar flavor, surprisingly dry. Pretty good beer.
Tried
from Bottle
on 11 Feb 2023
at 03:24
7.8/10
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Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 7
Can shared by a friend Barrel aged in maple syrup barrels it is a deep cola black with a wisp of a beige head. Big chocolate some boozy heat and maple in the aroma. Full bodied with a Smokey maple and semi-acrid black patent malt finish. Good stuff. 3.8
Tried
from Can
on 12 Feb 2019
at 12:59
8/10
—
Appearance 10
Aroma 7
Flavor 8
Texture 10
Overall 7
Pours a dark, oily, cola-black, with smallish tan head. Aroma of roasted grain, maple syrup, chocolate. Flavor is maple syrup, coffee, roasted grain, chocolate, dark fruits (raisin/plum). Very smooth, with a slight touch of sweetness. Very nice beer.
Tried
on 02 Feb 2018
at 20:30