(batch two re-rate) a few changes to the recipe this year - they added some dark chocolate, switched to better quality coffee and aged it in bourbon barrels rather than using bourbon-soaked oak blocks - the result is a much more robust and bourbon- forward brew - lots more vanilla and oak - much lower bitterness - a little boozy, but quite intense and tasty - better and bolder than last year (batch one - 3.6) Ordered this one at the same time I ordered the hefe, just to let it warm up to room temp, and I think the beer benefitted from it - deep black pour - nose of light wood, chocolate, espresso, cream, vanilla, moderate bourbon - slick in the mouth - slightly light-bodied for the abv, with well-masked alcohol, making it a bit dangerous - flavor is moderately sweet and fairly bitter, both from the coffee and the black malts - a bit of charred character - the bourbon is very subdued, which is a welcome change for a bourbon stout, adding just touches of vanilla - very mild woodiness - a bit of anise and chocolate - moderate coffee - there is a sort of charred peanut skin quality that I often pick up in coffee of poor to middling quality, which is a slight turn-off - otherwise a solid and well-balanced imperial stout.

This is pretty much everything I love in a Hefeweizen - turbid glowing orange - frothy, sustained head - quaffable but complex - light bodied, but full and round in the mouth - dry and tangy, with a complex but subtle and balanced profile of phenols - clove, banana, white pepper - a sageish spiciness - finish is yeasty but light, with a slight lemoning tang lingering - I’ve been waiting for a local hefe this good - thank you, Copper Kettle!