Monster Soup SSS Triple Stout
Butcher's Tears in Aalsmeer, Noord-Holland, Netherlands 🇳🇱
Stout - Imperial Regular|
Score
7.28
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Appearance - 8 | Aroma - 7.5 | Flavor - 7.5 | Texture - 8 | Overall - 7.5
Tap at Eurobrouwers festival. Almost black with tan head. Dark chocolate, blackberries, soft smoke, earthy, whisky, sour red currants, dead leaves, old coffee. Medium sweet and bitter, light sour. Full bodied. Interesting!
Appearance - 6 | Aroma - 7 | Flavor - 7 | Texture - 6 | Overall - 6.5
Cask gravity at GBBF 2022. Black beer lasting tan head. Belgian yeast aroma. yes good malt flavour. Good finish. Nice. Good enough.
Appearance - 8 | Aroma - 8 | Flavor - 9 | Texture - 8 | Overall - 9
Bottle. Color: Very dark ruby to dark brown, dense light brown head. Very nice lacing. Aroma: Dark roasted malt, coffee, licorice hints. Taste: Dark and roasted malt, coffee, mocha. Some licorice and some funky hints too. Very smooth and dense mouthfeel. Floral hop background. Spicy hints. Funky wild yeast hints. Earthy. Light fruity and slightly sourish hints of coffee bean, blueberry and blackberry. Over moderate sweet going to moderate sweet at finish, moderate hopbitterness going to over moderate bitter at dry-ish finish. Once again a very nice and complex Butcher's Tears beer based on historical recipe. Great brewery.
Appearance - 6 | Aroma - 8 | Flavor - 9 | Texture - 6 | Overall - 8
23 January 2022. At Hal 16 (Dok Brewing). Shared with the lovely Anke.
Hazy dark brown, blackish, thin, frothy, tan head. Aroma of date, dried fig, mocha, caramel sauce, chocolate powder, almond, coffee liqueur, apricot, toast, odd hint of Cola. Taste has sweet date, raisin & plum over a caramelly, chocolatey, bit toasty malt base; nutty and earthy-umami accents lead the way towards the herbal hoppy finish; lingering mocha, chocolate, clove, dried fruits and heating brandy-like alcohol; bitter effect but ongoing sweetish too. Full body, oily texture, average carbonation. Thick, chewy, very enjoyable.
Appearance - 8 | Aroma - 8 | Flavor - 8 | Texture - 7 | Overall - 8
Pours black and a dense, rocky, light beige head that keeps growing and retains till the end. Aroma's of ground coffee, roast, berries, dark chocolate. Retronasal: roasted, bitter chocolate, rye bread, some fruit. Flavour is light moderate sweet and roasted bitter with a sourish hint. Medium bodied. (Too) high carbonation, every sip results in a mouthful of foam. Long finish, hard roasted, ashy almost, rather bitter.
Appearance - 8 | Aroma - 8 | Flavor - 8 | Texture - 8 | Overall - 8
28/I/22 - on tap @ DOK Brewing Company (Gent), BB: n/a (2022-110)
Clear dark brown beer, small creamy beige head, unstable, non adhesive. Aroma: aceton, dried fruits, lots of alcohol, soft roast, more alcohol. MF: ok carbon, medium body. Taste: bit fruity, sourish, alcohol, malty, caramel, bitter hops, sweet touch. Aftertaste: sourish, bitter, hoppy, malty, grains, some caramel, cow fodder.
Appearance - 8 | Aroma - 7.5 | Flavor - 7.5 | Texture - 8 | Overall - 7.5
‘Triple’ stout, in essence an imperial stout, made deliberately old school by basing it on a London recipe dating back to 1877, when the trade of imperial stouts from London to the Baltic still existed – oh how I would love to have a time machine… Sampled from tap at Dok in Hal 16, Ghent. Pale grey-beige, moussy, medium thick head on a jet black beer. Aroma of cappuccino, bitter black chocolate, bayleaf, espresso powder, wood glue, damp autumn leaves, nutmeg, toasted walnuts, chewing tobacco, brown rum, beef stock, rainwater. Sweetish onset (date, candied fig) under a significant amount of beef stock-like umami, medium carbonated; thick walnutty, hard-caramelly and toasted-bready middle with spicy notes of bayleaf and clove. A bitter chocolate effect as well as coffeeish roastedness set in in the finish, along with solventy effects, herbal hops and a glowing, whisky-like booziness. Powerful, thick stout alright, but too protein-, solvent- and ester-rich for my liking; it is hard to judge if this triple stout would have tasted like this back in the late 19th century, but judging by historical accounts as well as the few ‘authentic’ imperial stout brands that survived till today (or recently), I think the result should have been cleaner, which I would have preferred myself as well. Still an interesting one, and Butcher’s Tears does go up a notch in my book if they have started to explore historical recipes of now popular beer styles.