I’m not entirely sure what enticed me to buy this stubby little bottle with the plain label artwork. It was just sort of sitting there on the shelf with nothing more than a price tag, yet I picked up one of the remaining bottles nonetheless.

I had never heard of it or the small Montreal outfit that makes it. Searching online for a good bit of time (probably too much) reveals nothing more than a couple of reviews on BeerAdvocate and a handful on Ratebeer.

What I was able to find out about this beer, however, made me want to open it much sooner than I had planned.

Enigma is an English Barleywine style ale that has apparently been aged in port barrels for a period of 6-8 months that then undergoes a second fermentation using maple syrup. If that doesn’t sound incredible I don’t know what does.

Appearance

Enigma pours a dark, reddish brown in color with next to know head. Swirling in the glass did little to create foam but showed that the thick beer has some impressive legs, clinging to the walls of the glass briefly before descending.

Aroma

Whoa. At 13% ABV the booze is certainly on the nose, as is a slight vinous grape (the port barrel perhaps), dark fruits (figs) and a light spice. I don’t get any woodiness from the barrel aging it’s gone through, but that could be due to the big sweetness and maple syrup presence within the aroma.

Taste

Much like the nose, this one is big on alcohol and sweetness. It’s got a unique flavor that contains a myriad of components — chocolate, fig, raisin, maple syrup, port among other items I couldn’t quite pick out. Enigma is quite warming with a full, viscous mouthfeel. It’s got an interesting life cycle as far as the taste goes. Everything sort of hits all at once up front, but then slowly fades to a sweet, lingering finish that stays with you for a good bit.

Overall

This is without a doubt one of the more, if not the most, unique barleywine style ales I’ve ever had. It’s got an excellent blend of flavors that fit the thicker mouthfeel wonderfully. The higher ABV and sweetness make this a great beer for sipping after dinner. There was one other bottle of this on the shelf when I picked mine up a month or so ago. I only hope it’s there when I visit next.

Rating: 4/5

Redhook’s Limited series has produced some memorable and tasty brews the last couple of years. Of the two that I was able to experience, I thought the Tripel was tasty and I absolutely loved the Treblehook Barley Wine.

I was obviously excited when I spotted this latest release from the brewery on the shelves a couple of weeks ago. Billed as an oak aged Imperial Brown Ale, the beer is the culmination of 8 brewers working as teams who eventually developed a blend from their individual recipes. Sounds interesting, but after reading that description I was worried that this could be a case of too many cooks in the kitchen, so to speak.

After the first couple of sips, I can safely say my fears were quickly dispelled by this smooth drinking beer.

Appearance

Pouring a reddish copper, the glass held a short-lived off-white cap before it faded to patchy lacing.

Aroma

It certainly smells tasty. There’s a primary character of slightly sweet, toasted malt that’s followed by a subtle nuttiness. There are subtle oak and honey notes that come and go with each sniff. I’m surprised that the 9.5% ABV doesn’t present more of itself on the nose than it does — it’s there, but not nearly as much as I expected.

Taste

There’s a good deal more oakiness on the tongue than the aroma held. It’s immediately followed with nutty, caramel malts as the beer slowly transitions to a sweet finish. The honey is more evident in that lingering finish along with glowing warmth from the higher ABV. The feel of the beer is a little more full than most brown ales with a smooth overall feel.

Overall

Here’s another impressive effort for Redhook’s Limited series. There’s plenty of flavor and has a surprisingly sound balance considering all the input that the final recipe probably received from the various parties involved. I would love to find more of this for the cooler evenings of early to mid-Fall.

Rating: 3.5/5

I’m sure, like me, you get pretty excited when you first hear news from a brewery regarding a new line of products they plan to release. If, also like me, you’re a big fan of Avery Brewing out of Colorado, then you’ve been itching to find a bottle of their Brabant since it was first released back in February 2009.

This inaugural release from the Brewery’s then new barrel-aged line of beers was aged in Red Zinfandel barrels for eight months before it was let loose in public. It’s also a beer that wasn’t made with any one style in mind at the onset of the brewing process. Combining two strains of Brettanomyces (wild yeast for those of you more unfamiliar) this is definitely what one would call a wild ale.

Having only been brewed and released the one time (and probably never again), this is most likely the only time I’ll enjoy this beer. Sad, but still pretty damned cool.

Appearance

This bottle of Brabant (nearly a year and a half old) poured a dark, dark brown with a dark red edge around the sides of the glass. The smallish, light tan head faded fairly slowly to a thin ring of bubbles.

Aroma

There is a good amount of Zinfendel grapes up front that are followed by oak and that tell-tale Brett funkiness. It’s got a great nose, but not as funky as I would have expected. Perhaps it’s mellowed a bit over time. There’s a small touch of tartness and spices in there, as well.

Taste

The flavors of the brew follow the nose for the most part. It starts off semi-sweet with vinous grapes, then is followed by a light oak woodiness and a nice round of grassy funkiness. The finish is on the dry side with a good bit of tartness. Again, it’s not as sour as some of the wild ales I’ve had recently (Victory Hop Wild for example), but it’s got a slight touch of a sour character to it. The rather smooth mouthfeel, complexity and 8.65% ABV make this a beer to relax to and enjoy slowly.

Overall

Brabant isn’t the most aggressive beer that uses wild yeast. Perhaps that was the aim of Avery when they brewed it or perhaps it’s due to the extended period in the bottle. It is one of the more smoothly drinking wild ales I’ve enjoyed and wasn’t as sour or funky as I was expecting. That said, it may still be a bit too much for some palates.

Rating: 3.5/5

I wasn’t intrigued. Not one bit.

I had been in the Gainesville Cork & Fork numerous times and had looked at this very bottle of Le Trou du Diable La Buteuse Brassin Special, only to move on to something more familiar. I’m not entirely sure why I kept passing it by, but I did.

It wasn’t until my most recent stop into the store that I decided that any purchase I was going to make that day had to be something that I had not previously enjoyed — more specifically something from an unfamiliar brewery. And so, that’s how I ended up with this super tasty Belgian strong pale ale from Quebec (home to Unibroue, probably my all time favorite company from the region).

Thanks to Google’s translation services I was able to figure out that this 10% ABV brew was aged four months in apple cider brandy barrels from Michel Jodoin, Canada’s first microdistillery. The result is something special for sure.

Appearance

This Belgian inspired brew pours a slightly hazy golden amber in color with a decent sized white head that faded slowly.

Aroma

You pick up the apples almost right away along with a peppery spice and light funkiness from the yeasts used. The alcohol levels give the nose a liquor like heat (think brandy) with a slight woodiness in the background.

Taste

This is quite an interesting beer. La Buteuse Brassin Special starts off with an oaky, slightly funky Belgian character before the light, almost delicate, apple and peppery notes come in half way through and linger nicely in the finish. There’s a low level of welcome tartness in the finish, as well. The woodiness from the barrel aging is subtle, but adds a nice touch to the beer’s unique character. The higher ABV is definitely there giving the beer a warming nature, but I wouldn’t consider it hot.

Overall

I found this beer to be similar in regard to a farmhouse ale or Saison, but with more up-front apple profile and a little less barnyard funkiness the style tends to carry. The brandy like nature to the flavors makes for a stand-out brew that I will do all I can to get my grubby little hands on again

Rating: 4/5

My notes for this brew are actually from late December/early January, but I just happened to crack open my last Founders Backwoods Bastard this week in an attempt to soothe an aching back — stupid snow… stupid shovel.

Backwoods Bastard is a bourbon barrel aged scotch ale that is boozy, warming and full flavored. The bourbon really comes through, giving the beer a strong taste to go along with the higher 10.2% ABV. The combination makes for a near perfect brew for after dinner sipping on a cold, snowing night.

Appearance

This scotch ale pours a rich mahogany in color with a decent, medium tan head that faded quickly.

Aroma

This thing is boozy as all get out, with an underlying bourbon note. There’s a great oak presence within the nose that can come across a bit earthy and funky. The scotch ale maltiness and sweetness are also there, mingling nicely with the bourbon and wood notes.

Taste

I know that I’ve used “wow” in reference to several of Founders’ products, but, wow, this brew is damned tasty. I love the big time scotch ale malt and upfront sweetness that transitions to the wood and bourbon flavors. The finish on the brew is surprisingly smooth and drinkable.

Overall

Backwoods Bastard hit the spot wonderfully. It’s boozy, warming, rich and smooth. I tried to store some in the basement for a later date, but pilfered it all too quickly. Now, I just need to find more of it.

Rating: 4/5

I actually had this bottle of BrewDog’s Paradox Islay in mid-December, but completely forgot to give it a proper post. Not only is this the first time I’ve had this beer, but it’s also my first BrewDog product. It’s somewhat hard to come by in my area, but it’s slowly making headway.

After enjoying this bottle after a day of shoveling snow, I’ve talked to a few folks that couldn’t stand it — the major complaint being that it wasn’t even drinkable. I can see that, but if you’ve ever been able to successfully handle a snifter of Laphroaig, then this one should be a breeze. Well… an iodine soaked, peaty bluster, really.

Appearance

Pouring a near black in the snifter, this brew had a thin, quickly disappearing tan head.

Aroma

You can definitely tell that it’s been aged in scotch barrels. The peaty nature of the brew wafts from the glass quickly followed by plenty of alcohol heat. Scotch is the dominate character of the nose, but there’s also an oaky woodiness, subtle chocolates and coffee in the background.

Taste

This is definitely a sipping beer. It starts off with a huge peat and scotch character that is pretty damned strong and imposing. The stout aspect of this beer is there, but it definitely takes a back seat to the characteristics that the barrel aging has imparted on it. The coffee and chocolate make more of an appearance in the finish. Mouthfeel-wise, it’s a bit on the thin side for a stout, but then again, I’d argue that this has just about left the style all together. It’s very intense, very flavorful and proved to be just what the doctor ordered as a reward for shoveling so much snow.

Overall

I knew going into this beer that it was a big departure from most barrel aged stouts that I’ve had in the past, but I wasn’t expecting anything nearly as intense as this. It’s got a very aggressive scotch character to it that can be quite off-putting for those not used to such a peaty flavor. I, however, loved it! I don’t know if I could drink it regularly, but as far as a once a year treat goes, it’s perfect. The only thing that could have made the experience any better would have been the addition of a robust cigar.

Rating: 4/5

It’s been well over a year since I first caught wind of Samuel Smith’s Yorkshire Stingo. It was only until last weekend that I finally saw it anywhere within a 30 mile radius of home. I’m pretty sure I had forgotten about it for the most part, but having finally had a bottle, I wish I had tried harder to find the brew.

Appearance

This oak barrel aged ale pours an amber in color with a large, light tan head.

Aroma

The nose on this beer seemed on the lighter side for me. I picked up a little toffee, a little yeast and apple. The vanilla from the oak is also there, but subtle. Perhaps the beer was too chilled for the nose to fully develop. Still, from what I was able to get from it, the beer smells impressive.

Taste

Sam Smith’s Imperial Stout has always been my favorite brew from the company, but after enjoying this one, I think I might have to revisit that distinction. Yorkshire Stingo is a very smooth, rich and malty beer. There is more of a woody presence from the barrel aging along with light fruits, caramel and a nice vanilla character. At 8% ABV it’s not only the second strongest beer from the brewery, but it’s also nicely integrated into the mix — warming in the finish and balanced.

Overall

I could drink Yorkshire Stingo all day long. It’s super tasty, well balanced and quite drinkable for the higher alcohol content. Perhaps I’m a bit biased for being a fan of the brewery, but this was a wonderfully crafted and highly enjoyable brew. Now, I just need to see if I can find it again.

Rating: 4.5/5

I picked up this 2008 bottle of Schlafly’s Reserve Imperial Stout about 3-4 months ago and have been drooling over the change to get into it ever since. This was definitely the most decadent brew I enjoyed over the holiday break, so it’s a good one to end this series of reviews on.

This is not only a special brew, it’s my first from a brewery I’ve heard a great deal about, but have never encountered in the wild. In the end, this was one hell of a way get the relationship started.

Appearance

This barrel aged imperial stout pours a bit lighter in color than most beers of this style I’ve had in the past. It’s more of a medium to dark brown. The head was thick, creamy and light tan in color.

Aroma

My notes on this one lead off with “amazing.” The aroma is boozy with a light bourbon character, plenty of oakiness and a good deal of vanilla. It’s a little sweet with roasted malt and not much alcohol to speak of.

Taste

Schlafly has crafted a nicely balanced imperial stout. It’s got nice oak and vanilla notes mixed with sweet, roasted, chocolate malt. The bourbon is a bit more evident in the finish as is the 10.5% ABV. The mouthfeel is smooth and creamy, yet a little on the light side.

Overall

I enjoyed this brew thoroughly. I might have to make a road trip to the store that I bought it at to see if they still have it. I’ll gladly put out the money for a a couple of bottles to put away for special occasions. My favorite aspect of the beer is the nicely balanced bourbon notes — smooth, lingering and tasty. My only disappointment with the beer would be the mouthfeel. It’s a bit thin for my liking, but not nearly enough to detract from an overall pleasant drinking experience.

Rating: 4.4/5

I’m not going to mince words here — I liked this one a lot. From the wax-dipped bottle down to the robust flavors, this one is a winner in my book. If I had a complaint, it would be that it is a bit young and I would love to get my hands on another bottle to see how some time under its belt in the cellar would treat the strong characteristics you’ll find within the bottle.

Appearance

The Entire poured a dark black with a large brown head that left a great sticky lacing on the glass. As a big fan of stouts, this one looks heavenly.

Aroma

You know this one has been barrel aged immediately. It’s got that undeniable oaky aroma, but it’s not too overpowering and is complimented nicely by subtle chocolates and coffee characteristics. There’s not much of a hint from the alcohol so it’s not too boozy.

Taste

Wow. This one is quite robust. The oak is definitely in there with a warming bourbon presence that adds to the bitter chocolates and coffee notes well. It finishes smoothly and dry with a slight vanilla coming in at the end. It’s got a decent thickness for a stout, falling in a well balanced middle. While you can definitely tell it was aged for a bit of time in former bourbon barrels, the flavors are never too dominating, but do present more of themselves as the beer warms.

Overall

Like I said in the intro, I would love to see how this one does with additional bottle aging. It’s got a raw, young edge to it that I think would mellow nicely. It made for a great after dinner brew that even my wife enjoyed (she’s not the biggest bourbon fan). The blend of the three stouts works out wonderfully creating a robust, flavorful brew.

Rating: 4/5