Rock Bottom Chicago Barrel-aged Coffee Oatmeal Stout

Brewed by Rock Bottom Chicago
Style: Imperial Stout
Chicago, Illinois USA

Tap at R.B. Chicago. Called "Bourbon Barrel-aged Coffee Oatmeal Stout". This was my favorite of the "barrel aged flight". It was quite similar to the BA Terminal Oatmeal Stout, but the coffee gave it third (or fourth?) dimension (again, well melded). Dark coffee color, tan creamy ring of a head. Creamy, lightly roasted chocolate and anise bourbon aroma. Flavor picks up wtih creamy coffee, chocolate, vanilla, and bourbon. The coffee is an initial hit in the face, but that was probably because I had the BA oatmeal stout last. It quickly settles down into a nice blend of roasted chocolate, coffee, oatmeal, bourbon, vanilla bean, and anise. Very good.

On tap at RB, Nov. 12, 2005, called "Bourbon Barrel-aged Coffee Oatmeal Stout". Deep black coffee black with no head. Light vanilla and cold coffee beans, soy sauce, and more coffee. In mouth, pungeant roasted coffee with sweet chocolate malt, cherries, and light hops. Rich and pleasant.

At the brewpub in a snifter. I was only able to try a couple, so credit this one to Frank. This had a black body with a light brown head. The aroma was light chocolate with some vanilla and oak. the barrel aging was just an accent here. The taste The taste had chocolate with oats and some smooth coffee. There was also biscuits, vanilla and a little tobacco. This is nicely done.

Nicer and black w/ a wee ring of white head that leaves just a splotch or two of lacing behind. Roasty nose w/ a hint of vanilla smooth and creamy mouthfeel w/ cask-like carbonation. A little bit of spice and bourbon some subtle coffee. Comes across very full flavored w/ nothing being overbearing. FInishes w/ an oily richness on the lips and a lingering twinge of barrel aged goodness.

Smells exactly like a good coffee. Light bourbon. The flavor is like one poured a shot of bourbon into a cup of coffee and chocolate. Very uniquely flavored and balanced. Mmmm... The palate is robust and a little dry and very creamy. Medium bodied.

On tap at R.B. Chicago called "Bourbon Barrel-aged Coffee Oatmeal Stout". Beautiful black pour with a 1" fairly well-retained creamy tan head. A cool looking ring around a pool of bubbles remained after a couple minutes. Bourbon dominated the aroma until this warmed for a while... with baker’s chocolate and coffee undertones. Roasty chocolate and coffee were significantly more powerful as this approached room temp. Flavor was very much like the aroma with somewhat well-integrated bourbon.. roasted coffee and oats really come through on the finish, leaving a great impression. Palate had a little too much whiskey burn around the edges and at the finish... but smooth otherwise. Medium-bodied.

On Tap at the brewery. As said before in many other ratings is that the coffee presence is really strong. At the same time the oak from the bourbon really pushes its way around. Handsome beer with a big body. Interesting really.

Deep brown and oily above black. Huge aromas are caramel sweet with whiskey and hints of the coffee to arrive later... and arrive it does! Espresso strength coffee with 2 packs of sugar, amazingly bittersweet within a sticky yet oily body. Coffee "Surprise" is an understatement... more like Coffee "Scream-Bloody-Murder-Like-Jamie-Lee-Curtis-T />
<font size=-4>Sampled at <a href=http://www.ratebeer.com/events-detail.asp?eve Third Annual Festival of Barrel-Aged Beer, Chicago, IL<font size=-1>