The Return of Bigfoot!

Now in my second year, A Whale A Week is my challenge to try (with an array of beer loving friends) a rare beer for every week of the year.  Last year I had a great time with this and have continued it for 2016.  Not every beer will be a truly "white whale" beer, but all are hard to find and a treat to try!  This week we try something different.  Tired of just trying out one beer (and lets be honest how can I really shrink my cellar at this rate) each week, we're going to break out a bunch of them!

This week we do the second of a two-part series on Sierra Nevada's classic Bigfoot Barleywine Style Ale.  This is a beer that I first tried back in the 1990's and promptly spat out in disgust.  How and why would someone create such a bitter beast of a beer?  Sierra Nevada was really one of the first American craft breweries, and is still sitting pretty today as one of the biggest and still most popular.  Their Pale ale was one of the very first commercially available, and really set the guidelines for the whole category (local Summit Brewing was right up there though!)  Anchor Old Foghorn was released back in about 1975 so they held the lead on the modern American Barleywine, starting with a fairly English barleywine malt bill but jacking it up with American hops.  Bigfoot really took the style to new hoppy levels. Bigfoot was first released in 1983 and is now known as the default for what the style should taste like.

I invited over Dave Manley--one of the most barleywine-enamored guys I've ever known--for this one.  Discovering that Waconia Brewing's illustrious brewer Tom Schufman is a huge fan of this beer, I made sure he could take part as well.  For the second tasting we also brought in noted award winning homebrewer and beer judge Kevin Meintsma.  And of course my wife Sarajo helped out despite her lack of love for the hoppier beers.  With 19 years of beers to try, we decided to split this tasting into two parts.  I really wanted to try all of them together in order to better pick our favorites compared to each other--but barleywines are high in alcohol and even two tastings is pushing it!  If you want to check out the first round (1995-2006) you can read it HERE.  Without further ado, let's raise another glass to the crypto-zoologists of the world!

Sierra Nevada Bigfoot Vertical 2007-2015

Bigfoot 2007

Eric: Aroma--Cardamom, honey, oxidized citrus.  Appearance--Only slight carbonation, and a bit murky.  Flavor--Definite oxidation and a minty-fresh finish.  Reminds me of herbal tea with orange peel.  Astringent finish.  2.75
Kevin: Aroma--Oxidation!  Maraschino cherry.  Some hot alcohol.  Caramel.  Low plastic.  Appearance--Legs.  Flavor--Slick.  Malty-caramel and sweet.  Moderate sherry oxidation, not unpleasant.  Med-high body.  Sharp tang in the finish.  No carbonation.  2.5
Tom: Appears flat.  Oxidation!  Molasses, plum, caramel forward.  Bitter finish.  3
Dave: Love the malty aroma--caramel.  Slight oxidized, vegetal, but not close to the older ones.  Not a lot of hop aroma, but plenty of hop flavor and bitterness.  3.25
Sarajo: Something unpleasant in this one.  2.75
Overall Score: 2.85 (Very oxidized and a bit astringent.)

Bigfoot 2008

This is the first year that Sierra Nevada used a non twist-off cap.  This was also the 25th Expedition and had a different label than all the other vintages.

Eric: Appearance--Lighter in color.  Better carbonation than any thus far, but head still fades fast.  Aroma--Brighter hops, more orange peel and a hint of grapefruit.  Caramel.  Flavor--Much better balance than previous.  Front end is bright citrus hop and then notes of toffee.  Middle has a bit of earth and sherry cask tannin.  Finish is bitter but not overly so.  Carbonation is much improved.  3.5
Kevin: Aroma--Low oxidation.  Slight molasses/honey aroma.  Moderate alcohol.  Low caramel.  Appearance--Low head.  Very clear.  Flavor--Sharp oxidized malt flavor.  A bit unpleasant.  Burnt malt.  Some low molasses flavor.  Kind of smokey phenolic in the finish.  Low sweetness.  Good carbonation for an old beer.  2.5
Tom: Hoppier aroma--oranges?  Hoppy flavor.  Bitter finish with a hint of spice?  Sherry cask.  Nice.  3.5
Dave: Smells like a hamster cage.  Nice carbonation finally!  Less tannic than 2007.  Better flavor profile.  Definite hop finish.  3.5
Sarajo: Less hops as it warms up...or my tongue is getting numb... 3.25
Overall Score: 3.25 (We all like the carbonation, but Kevin is a hater.)

Bigfoot 2009

Eric: Aroma--Smokey phenol at first that reminds me of candied caramelized bacon.  Fades to a fleeting orange aroma.  Appearance--Deep orange color.  Fine off-white head is persistent.  Flavor--Sweeter than previous vintages this round.  Bit of a dreamsicle flavor with orange and caramel/vanilla.  Body medium.  Alcohol present and warming.  Mild oxidation.  Balance is nice.  Finish off-dry with slight bitterness from hops.  3.75
Kevin: Aroma--Low spicy hops.  Moderate caramel malt with slight molasses.  Moderate alcohol.  Citrus hops as it warms.  Low to moderate oxidation, some sherry.  Appearance--Low head clings to rim.  Flavor--Moderately high citrus hops--tangy orange rind with a light oxidized or burned note.  Low sherry-like oxidation.  Lingering caramel and a low plastic phenolic.  Thick/chewy.  Moderate to low carbonation.  Slick with big alcohol.  3.25
Tom: Nice carbonation.  Cherry, hoppy, black licorice in aroma.  Thinner mouthfeel.  I feel the tannic slight tart finish is back, yet still bitter.  3.25
Dave: After oxidation I pick up a spice aroma of rosemary or cardamom.  Hop bitterness more pronounced than others.  Minty, floral, malty.  I could get through a bottle of this.  3.5
Sarajo: I like this a lot better.  3.75
Overall Score:  3.5 (Spicy/herbal and a bit of phenol, but getting better!)

Bigfoot 2010

Eric: Aroma--Strong orange rind.  Hint of pine tree or juniper.  Honey notes.  Barest hint of phenolic.  Appearance--Good thick off-white head is persistent--best yet!  Flavor--Sweet start with a caramel and burnt orange peel flavor.  Carbonation is high with an almost creamy mouthfeel.  Finish is mouth-coating bitter oranges.  Less alcohol than '09.  3.5
Kevin: Aroma--Low earthy hops with citrusy support.  Malt is more subdued, some golden raisin oxidation.  Low sharp tang--probably aged/oxidized hops.  Flavor--Toasty/bready malt--very nice.  Some nice moderate toffee notes.  Hops are citrusy, bitter orange and little earthy.  Big hoppy finish, plenty bitter.  More complex.  Slick.  Not hot but big alcohol.  Moderate body and carbonation.  3.75
Tom: First time I've really noticed alcohol in the nose, along with spicy notes.  Caramel and hops (piney), candied orange rind with a firm, bitter finish.  3.75
Dave: Great carbonation--lifts the aroma, hits the tongue.  Can't place the hop aroma but it's nice.  Some maltiness/caramel in the aroma too.  3.75
Sarajo: I'm bitter enough on my own...  3.5
Overall Score: 3.65 (Carbonation is the best yet, more citrus hops present.)

Bigfoot 2011

Eric: Aroma rife with powerful fresh orange pulp.  Hint of caramel.  A hint of herbal-rosemary?  Flavor is fairly bitter from start to finish, but still pleasant.  Finish is a tad astringent.  Orange and malt in the middle--only really noted on the second or third taste once you get used to the bitterness.  Some alcohol warming.  The most bitter yet, but I like it!  3.75
Kevin: Aroma--Oxidized citrusy hops.  Low bready malt.  Tangy lightly burned orange rind.  Appearance--Light lacing, persistent head.  Flavor--Moderately toasty malt, immediately replaced by citrusy oxidized hops.  Nice supporting caramel and a low buttery diacetyl note--rather pleasant.  Sweet finish.  High bitterness.  Good balance.  Mouthfeel--Body pretty big--slick.  3.75
Tom: Bright hop nose, still orange in aroma.  Much less oxidized.  This actually tastes fresh and is fairly dry.  Molasses on finish with hops and bitterness.  3.75
Dave: Malt aroma more assertive each year.  Hops are fresher--piney and floral.  Bready malty flavor.  Hop bite in the end.  3.75
Sarajo: Too bitter.  I feel like I want to scrape my tongue off.  2.75
Of note: all four of the guys independently gave this the same score and mentioned that they almost gave it a 4.
Overall Score: 3.55 (Just on the edge of getting a 4, getting fresher and better balanced.)

Bigfoot 2012

Eric: Aroma--Bright citrus.  Leaf hops--cascade?  Flavor--Again bright and fresh tasting.  Tons of citrus flavor.  Balance is to the bitter side, but still has plenty of malt and flavor complexity.  Herbal/minty hop quality as warms.  Alcohol present, but not hot.  Balance is key here.  4
Kevin: Aroma--Big hops--citrus/orange rind, resin.  Light minty aroma as it warms.  Low oxidation.  Appearance--Head lingers, lacing is light.  Legs!  Flavor--Wonderful bready malt--toffee notes behind.  Bitterness exactly balances the malty--perfect!  Moderate alcohol.  Sherry notes in finish.  Very smooth.  Mouthfeel--Good carbonation.  Slick.  Fairly thick. 4
Tom: Aroma still orange (tangerine?) hoppy.  Way more malty than 2011.  Tangy finish.  3.75
Dave: Picking up candy sugar in the aroma.  Floral, less piney.  Metallic/phenolic flavor profile.  3.25
Sarajo: Better than the last one!  3
Overall Score: 3.6 (Very bright and citrusy, very well balanced.)

Bigfoot 2013

Eric: Aroma--Tangerine with a hint of oxidation creeping back in. Alcohol zip.  Pine as it warms up.  Flavor--Strong happy hoppy citrus flavors.  Maltiness and toffee is stronger in this vintage.  Good balance, making this very easy to drink.  Bitter but not astringent finish.  Honey flavors as warms.  4
Kevin: Aroma--Low citrusy/honey hops.  Tangy oxidized malt.  Resiny.  Light, pleasant molasses and sherry.  Appearance--Persistent head with lacing.  Flavor--Really nice malt.  Lots of toffe--raisin, cherry.  Bitterness mod-high, citrusy/resiny hops.  Still a little tang in the finish--bitterness lingers.  Pair this with a cheesecake!  Mouthfeel--Thick, sweet, clearn.  Good carbonation.  4
Tom: Dried orange peel, hoppy!  Citrus and spice.  Still dry, but malt really shining as it warms.  Smooth finish.  Well balanced.  4
Dave: Piney, floral, herbal, honey-sweet aroma.  Almost a mead sweetness.  Love the biscuity malt.  Hops hit at the end.  Bright.  Drinkable.  4.25
Sarajo: Would be OK with food.  3
Overall Score: 3.85 (The best of the lot yet!  More malt, but good balance with the hop bittering.)

Bigfoot 2014

Eric: Aroma--Strong pine and freshly grated orange rind.  Flavor--Even more fresh and bright orange flavors.  Some pine tree sap bitterness.  Bitter finish compared to previous vintages.  Biscuit maltiness present but almost as an afterthought.  4.25
Kevin: Aroma--Bright citrusy hops.  Low honey.  More fresh, but less complex aroma.  Flavor--Amazing malt!  Bread crusts, toffee, raisins, figs.  Sweet.  High bitterness.  Citrusy and minty hop flavors.  A little too bitter---less is more!  Low oxidation.  Still a tangy finish.  4.25
Tom: Minty, candy, orange, zesty?! hop aroma.  Nice cracker malt and caramel forward.  Complex!  4.25
Dave: Slight step back--a bit more alcohol hotness.  I like the malt complexity.  4
Sarajo: 3.5
Overall Score: 4.05 (Stronger hopping and better malt complexity.)

Bigfoot 2015

Eric: Aroma--Alcohol is pretty apparent.  Biscuit or cracker malt.  Grapefruit and mint.  Flavor--Malt forward and sweet honey flavors.  Orange marmalade--reminds me of the older vintages from pre-2007.  Strong alcohol--pretty hot.  Less hops than expected.  Mouthfeel is coating and creamy.  Needs more time.  3.75
Kevin: Aroma--Fresh citrusy hops but lower intensity.  Nice malt.  Alcohol.  Appearance--good retention.  Flavor--Light caramel malt, toasty, bready.  Hoppy bitterness is perfectly balanced.  Resiny hops.  Not very complex.  3.75
Tom: Less hoppy aroma than 2014.  More malty, but booze!  Firmly bitter, almost harsh.  A downgrade.  3.75
Dave: Might be the only one where the malt equals/exceeds the hops.  Piney/resiny.  Big caramel malt.  First one I've had that I've thought needs more time.  3.75
Sarajo: 3
Overall Score: 3.6 (Hotter alcohol and less complexity overall.)

Barrel Aged Bigfoot 2015

Eric: Aroma--Boozy!  Bourbon sharpness and oak tannin fades to a more vanilla as it warms.  Caramel.  Pine aroma but minimal orange.  Slight sulfur.  Appearance--Deep orange, darker than most vintages.  High carbonation with a wispy head.  Flavor-- Sweet orange, vanilla, brown sugar.  Fairly strong booze warming but not solventy.  More complex and smoother than most of these.  Reminds me of the 2002 from the previous tasting.  4.5
Kevin: Aroma--Light caramel.  Low woody oak.  Low resiny hops (no citrus).  Lots of vanilla, low sherry.  Appearance--Serious head.  Flavor--Really nice vanilla and bourbon flavor.  Faint oak.  Very low hop bitterness.  The characteristic citrusy/resiny hops are low. Balance to the malt in a big way.  Pair this with a creme brule.  Wonderful beer!  4.25+
Tom: Boozy-whiskey aroma at first.  Nice sweet malt character with hints of toast and vanilla.  4.25
Dave: Bourbon, toasted oak, marmalade, coconut aromas.  Coconut on flavor as well.  Bourbon sweetness compliments the hops.  Bananas Foster!  4.25
Sarajo: Still a little hoppy.  4
Overall Score: 4.25 (This was the winner of the night, but cheating a little since it was barrel aged.)

After all was said and done, this was a very fun experience!  Just getting a group of knowledgeable beer people around a bar and tasting beers is cool, but getting to try vintages of beer starting back as far as 1995 and going through 2015 was stellar.  This is the payoff for all that time cellaring these bottles away in the dark recesses of the basement!  The 2007 was still pretty oxidized but we had increased carbonation and drop in oxidation once they switched to pry-off caps.  Hop aroma and flavor increased from then on as well.  There were still some ups and downs year to year.  The 2015 we all felt could use some more time--and seemed higher in alcohol--even when compared to the 2015 barrel aged version!  Based on this data, I'd say the ideal age for Bigfoot is about 2-4 years old.

A Whale A Week: Sam Adams Utopias 2013

I had meant to have this one over New Years for a special tasting, but my scheduling failed a bit.  So here we go for a bit later in the month!

Samuel Adams Brewing was truly one of the original craft breweries.  The first bottles of the now ubiquitous Boston Lager were sold in 1985 and (like their namesake) were quite revolutionary for the time.  Over the years the brewery has grown exponentially and depending on who you ask is no longer called a craft brewery.  I started drinking beer with Sam Adams cherry wheat as my gateway to craft beer (I can't stomach it now).  What I will say about the brewery is that they continue to put out a ton of new beers in different styles.  I don't love them all, but they still take risks and try new things.  Founder Jim Koch is still very involved in the homebrew community as well.  The brewery put out one of the first "extreme" beers back in the early 1990's with the 19% ABV Triple Bock--shocking the fledgling craft beer world at the time.

Which brings us to our featured beer: Utopias.  This beer held the record for strongest beer for many years clocking in at around 28% ABV.  Utopias began when the brewery started to blend together and attempt barrel aging of the previously mentioned Triple Bock and the Millenium.  Currently the beer is a blend of beer and maple syrup aged in a mix of bourbon, port, Scotch, and cognac barrels.  Some of the barrels used are up to 19 years old according the web site!  Utopias comes out in very limited batches every 2 years and is one of the most expensive beers out there--usually going for over $200 a bottle.  The resulting precious concoction is very strong and uncarbonated, served from a beautiful ceramic vessel shaped like a copper brewing kettle.

It took me years to get a taste of this elusive beer.  The first time was in 2012, when a sweet little elf left a bottle under the Christmas tree for me.  This was a special off-year bottling that marked the 10 year anniversary of the beer.  I'll be writing that one up later this year!  I then got to partake of a bottle of Moonlight Meadery's Utopian--a strong honey wine aged in used Utopias barrels--that was also stellar.  I was once again shocked to find a new vintage waiting for me under the tree in 2013.  I have a wonderful wife by the way...  This vintage was the first to include some of the sour beer mother (Kosmic Mother Funk) that Samuel Adams has been using in their large bottle Belgian and sour program.  We had the good fortune to run into a group of the brewery's barrel room staff at a small pub in Belgium a few years ago and they told us a bunch about this process while sipping amazing Belgian lambic beers.  Since then they have actually released a special KMF Grand Cru of just that beer--I still need to try it!

As usual for this Whale A Week tasting I invited over some knowledgeable friends to help out.  Our cast of characters was:
Me (Eric Wentling)--BJCP National ranked beer judge, homebrewer for over 20 years.
Kevin Meintsma--Also a beer judge, award winning homebrewer (in fact he got to brew a beer with Mike Hoops at Town Hall this past year!)
Dan Beaubien--Craft beer geek, fellow beer blogger for Beerploma.
Sarajo Wentling--My wife who gets to try all the beers, especially when she buys them for me...

Samuel Adams Utopias 2013

Aroma:
Eric: Port wine, cream sherry, cherry.  Alcohol is strong--like a fortified wine.  Fresh plums.  Sweet and malty.  Vanilla and toasted oak.  Candied orange rind.  Bourbon.
Kevin: SHERRY!  Moderately high vanilla.  Faint oak.  Light aroma of dark ripe cherry.  Vanishing clove.  Moderately boozy.
Dan: Barrel.  Dark fruit.  Vanilla.  Whiskey.  Maple syrup.  Molasses--burnt sugar.

Appearance:
Eric: Deep amber to almost ruby red color.  No head at all and no carbonation.  Thick legs cascade down across the glass edge.  Very clear.
Kevin: No head.  Completely flat.  Very clear.  Dark amber.
Dan: Dark brandyish in color.

Flavor:
Eric: Complex as any beer I've tried.  Initial hit of sweet sugar and dessert wine fades to a tart but sweet marmalade flavor.  Sherry is strong.  Alcohol warming in chest and nasal passages.  Malt sugars, grape, aged cognac.  A bit of sharpness.  Finish is off-sweet and hot.  Raisins as it warms.  No hop flavors. Thick on tongue, alcohol cuts the mouthfeel though at the end.
Kevin: Very hot alcohol.  Burns the front palate--similar to a whiskey in character but highly oxidized with sherry notes.  Very strong wine character.  No hops.  Light tartness--slightly sour.  Moderate oak, raisins and figs in the lingering finish.  Mouthfeel is slick and coating.  Huge alcohol.  Despite thickness, mouthfeel is thin--possibly due to barrel aging.  Alcohol leaves the palate tingling.
Dan: Warming.  Port wine.  Dates, plums, dark cherry.  Sherry-like.

Overall:
Eric: Fairly complex.  Somewhere between an expensive dessert wine and a bourbon or cognac.  A very cool experience for one as jaded as myself!  Having had the 2012 version I like that one more though. The sour Kosmik Mother Funk is notable in this vintage. 4.75
Kevin: This is not a beer.  It's a sherry.  Fairly complex, dried fruit.  Hot boozy flavor and aroma.  Vanilla and wood.  Very drinkable in small amounts. 3.75
Dan: A lot smoother than one would think given the heat in the aroma. 4.75
Sarajo: Makes my chest feel warm.  4.5

Overall Score: 4.44 (Because Kevin is a hater...)

I'm looking forward to writing up the 2012 version, and would love to try the newest 2015 batch as well...

A Whale A Week: Cantillon Lou Pepe Framboise

This week we take a break from Russian Imperial stouts with one of world's finest fruit lambics.  The Belgian brewery Cantillon needs no introduction--they're one of the few remaining breweries to use spontaneous fermentation to create wonderfully complex sour beers.  Cantillon is hands-down my favorite brewery that I've visited in all my travels.

Cantillon Lou Pepe Framboise 2011

This beer is made like the other fruit lambics at Cantillon--hot wort is pumped up into the rafters of the brewery into a large shallow copper coolship to cool overnight.  Louvres in the rooftop are opened and wild yeast/bacteria/etc. is allowed to settle into the cooling wort.  The following day the cooled liquid is put into previously used barrels and allowed to age and ferment spontaneously over a year or more.  The Rose de Gambrinus is the regular raspberry version of the beer, (and still incredible) but the Lou Pepe version has half again as many raspberries added to increase the fruit flavor.  This beer scores a 100 on Rate Beer and 98 on Beer Advocate.  I have also done Whale tastings for the geueze and kriek versions last year...

As usual for this Whale A Week tasting I invited over some knowledgeable friends to help out.  Our cast of characters was:
Me (Eric Wentling)--BJCP National ranked beer judge, homebrewer for over 20 years, sour-head.
Kevin Meintsma--Also a beer judge, award winning homebrewer (in fact he got to brew a beer with Mike Hoops at Town Hall this past year!)
Dan Beaubien--Craft beer geek, fellow beer blogger for Beerploma.
Sarajo Wentling--My wife who gets to try all the beers because she lets me buy them...

Aroma:
Eric: Powerful fresh raspberry!  Tart and makes my mouth water just smelling this.  Light cherry notes.  Toasted oak.  Strawberry as it warms.  No hops.
Kevin: Tart, light acidic aroma. Raspberry--moderate to high.  Soft strawberry.  Light woody aroma.  Slight hint of yeast and musty aroma as it warms.
Dan: Crisp and clean fruity aroma.  Smells like tart fruit that tickles the nose.

Appearance:
Eric: Excellent clarity.  Bright raspberry red color.  Sparkling and effervescent like champagne.  Fairly large and persistent off-pink head--probably the biggest I've seen on a lambic.  Very fine bubbles.  Gorgeous looking beer.
Kevin: Beautiful strawberry color with cherry highlights.  Superb clarity.  Creamy white head.
Dan: Head with a pinkish hue dissipates rather quickly.  Very appealing red fruit cherry/strawberry deep red color.

Flavor:
Eric: Wow!  Tart up front with "I just loaded my mouth with a handful of fresh raspberries" flavor.  Fades to a dry and puckering finish but not astringent.  Not overly complex at first, but rounded and beautiful.  Bright and makes me think of late summer in the backyard.  Subtle funk and barnyard add complexity as it warms up.  Cherry pit.  Salivary glands working overtime.  Almost thin body accentuated by dryness.
Kevin: Moderately low acidity, tart.  Raspberry is mild by obvious. No hops, bitterness is from acid.  No malt.  Very clean, character is wine-like--similar to a Chenin Blanc.  Light raspberry and cherry notes in the finish.  Light body.  Effervescent with a carbonic bite.  Very dry.  Not astringent or tannic.
Dan: Delicate tartness.  Not as sweet as it smells.  Dryness is more at the end of the sip--really got me salivating.  Sour morphs into sweet, then to a tart vinous finish.  Very complex and delicious.  Mouthfeel is thin and not as effervescent as thought it would be--maybe that is the fruit?

Overall:
Eric: Raspberry is really dominant in this, covering some of the classic Cantillon funk flavors and aromas--but that is just fine!  I could keep drinking this all day if I could afford to get that much of it!  I do like the Lou Pepe Kriek more but this one is still stellar.  Increased complexity as it warms.  5
Kevin: Refreshing, delightful.  Wonderfully complex for such a light beer.  One of my favorite beers of all time.  Amazing for a 4 year old blended beer. Would pair well with a soft creamy cheese.  4.75 (to get to a 5 I would reduce acidity slightly.)
Dan: First time having it and it definitely lives up to its reputation.  4.5
Sarajo: Tastes like Brussels!  5

Overall Score: 4.81

A Whale A Week: Black Tuesday

I've posted a few beers from The Bruery here over the past year including Chocolate Rain and White Chocolate.  The Bruery is an amazing place in California, a short drive from the very dry Disneyland, with a wonderful taproom featuring a plethora of crazy sours, barrel aged beers, and more.  Feel free to check my previous posts for more background and my taproom review.

The Bruery's Black Tuesday 2011 Vintage

Black Tuesday is The Bruery's version of a Russian Imperial stout.  This is a very strong beer, in fact one of the strongest legitimate RIS beers I've had--clocking in at 18.3% ABV!  The beer gets some of its booze from being aged in bourbon barrels.  The beer is named after the famous stock market crash of 1929 and is released the last Tuesday of October each year since 2009.  I've had this wax dipped 750 MLbottle for a few years, stored in a dark and cool cellar to keep it as fresh as possible.  This beer has a 100 rating on RateBeer and a 99 on Beer Advocate.  It is much hoarded and traded among us beer geeks.  The first time I tried this beer it was after a 5 year vertical of Surly Darkness and this booze bomb was our finisher.

As usual for this first 2016 Whale A Week tasting I invited over some knowledgeable friends to help out.  Our cast of characters was:
Me (Eric Wentling)--BJCP National ranked beer judge, homebrewer for over 20 years, beer hoarder.
Kevin Meintsma--Also a beer judge, award winning homebrewer (in fact he got to brew a beer with Mike Hoops at Town Hall this past year!)
Dan Beaubien--Craft beer geek, fellow beer blogger for Beerploma.
Sarajo Wentling--My wife who gets to try all the beers because she lets me buy them...
We started with a trip over to Waconia Brewing for a few samples, then on to the serious job of Whaling!

Aroma: In which we are feeling the effects before we even sip it!

Eric: Demerara sugar. Bourbon and some strong HOT BOOZE!  Smells very sweet.  Mild cocoa--almost a chocolate covered cherry aroma mixed with some vanilla for good measure.  No hops.
Kevin: Boozy!  More booze!  Moderate vanilla.  Moderate oak.  Light clove.  Low sherry from oxidation.  Moderate sweetness.  Hot alcohol.
Dan: Lots of barrel.  Slight molasses.  Very boozy in the nose.  Sweet and hot.  Slight vanilla note.  Chocolate cake?

Appearance: 

Eric: Dark brown in color.  Not opaque.  Ruby color at edge of glass.  Fine but transient tan head.  Some moderate legs on glass.
Kevin: Brown-dark mahogany.  Very clear.  Small head dissipates quickly to a collar.
Dan: Not much head.  Looks like a cup of coffee.

Flavor: In which we drink concentrated sugar...

Eric: Tooth-hurting sweetness up front for me.  Vanilla is very prominent--I can't believe they don't add some.  Flavors of bourbon filled chocolate covered cherry.  Strong alcohol booziness. Some prune or raisin oxidation. Mouth coating but not really creamy--more syrup sweetness.  Marshmallow as it warms up. Burning alcohol finish.
Kevin: "Huuuuuge vanilla!" To quote Donald The Trump.  Rich malt, buttery.  Thick, creamy, very sweet.  Light oak.  Very low tannin.  Somewhat cloying--sweetness and the vanilla stays and stays--like a guest that won't leave.  Spicy hops behind the sweet thick vanilla.
Dan: First sip is very hot and almost cloyingly sweet.  Second sip--molasses and vanilla.  Syrupy chocolate feel--very thick and stays on the tongue to create a molasses aftertaste.

Overall:  In which between the four of us we can only drink half the bottle...

Eric: An impressive beer, but just too sweet.  Not as complex as I'd like--I don't get much of the roast, dark malt complexity from this as I usually do from RIS.  I can't drink much of this due to the booze and sweetness.  Having recently tried Gray Monday, I like that more since the hazelnut adds some character.  4.25
Kevin: Very complex.  Honestly the vanilla is a bit overpowering and unbalances the beer.  It's a bit buttery (diacetyl) but in a pleasant way.  Enjoyable, but I can't drink much of this. Would pair well with a custard, creme brulee, or chocolate torte. 4.5
Dan: Very sweet.  Seems out of balance.  If you like molasses--this is a dream.  I was hoping for more dark chocolate and coffee malt flavor.  3.5
Sarajo: Delicious, but it makes my teeth hurt.  4.25

Overall Score: 4.125

Stay tuned for next week: Cantillon Lou Pepe Framboise!


Photo information: This was a composite of three shots--my wallet (with more money it than usual), flames from the gas fire in front of Surly Brewing, and the bottle of Black Tuesday.