Goose Island Beer Company Bissel Maple Stout

Bissel Maple Stout

 

Goose Island Beer Company in Chicago, Illinois, United States 🇺🇸

  Stout - Imperial Special Out of Production
Score
7.09
ABV: 12.9% IBU: - Ticks: 2
Imperial stout aged for 4 months in 23 year old Pappy Van Winkle Bourbon Barrels that were used to age maple syrup from Bissell Maple Farm in Ohio. Full bodied richness with oak and maple throughout.
 

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7.5
Appearance - 6 | Aroma - 8 | Flavor - 8 | Texture - 6 | Overall - 8

Glass, 6 ounces, draught, drunk at Goose Island Taproom, trip to Dark Lord Day with Luc Bourbonnière, savoured on May 19, 2019; eye: black, opaque, no effervescence, tiny ring of beige head, light lacing; nose: coffee, light bourbon, slight maple, alcohol, molasses, aniseed; mouth: coffee, light bourbon, slight maple, alcohol, molasses, anise, light maple extract acridness, anise, finale in aniseed with presence of maple extract acridness, full-bodied, below average carbonation, mildly sweet, lightly alcoholic texture; overall: fine FRANÇAIS Verre, 6 onces, en fût, bue chez Goose Island Taproom, voyage à Dark Lord Day avec Luc Bourbonnière, savourée le 19 mai 2019; œil : noire, opaque, pas d'effervescence, minuscule anneau de mousse beige, légère dentelle; nez : café, léger bourbon, très léger érable, alcool, mélasse, anis; bouche : café, léger bourbon, très léger érable, alcool, mélasse, anis, légère âcreté d'extrait d'érable, anis, finale en anis avec présence d'âcreté d'extrait d'érable, corsée, carbonatation sous la moyenne, moyennement sucrée, texture légèrement alcoolique; en résumé : bien

Tried from Draft on 22 May 2020 at 15:07


7.9
Appearance - 8 | Aroma - 8 | Flavor - 8 | Texture - 8 | Overall - 7.5

A deep dark stout with a thin lacing mocha head. In aroma, sweet fruity chocolate malt with light maple notes, vanilla, alcohol warmth, very nice. In mouth, a nice sweet fruity chocolate malt with light licorice, alcohol warmth, light maple, silky mouth feel, very nice. On tap at brewery.

Tried from Draft on 19 May 2019 at 17:50