Rock Bottom Chicago Barrel-aged Coffee Oatmeal Stout

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

On tap at the brewpub 12/16/2005: Pours a viscous opaque with a thin light tan head. Very nice bourbon coffee aroma has some dark chocolate complexty. Starts with a pleasant malty sweetness and a ton of rich mocha and nice boubron oaky balance. Lots of flavor elements coming together here and done very well. Reminds me of Dieu du Ciel’s Peche Mortel.

Black with a thick brown head, Bourbon rearing its head throughout all phases of the drink... just like the old Bourbon drinker in me likes. But that’s certainly not all there is to this stout. Vanilla, brown sugar, coffee, cocoa, and the smoothness of oatmeal all expertly blended together. Another masterful work from Mr.Crawley.

<font size=-4><a href=http://www.ratebeer.com/events-detail.asp?eve Beer Fest at Delilah’s, Chicago, IL 02/25/2006<font size=-1>

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.

FoBAB 2005: Opaque with a small frothy head and some nice oily cling. The aroma has a big bourbon character upfront but also has lots of coffee, cream, and chocolate too. Additionally there are smoke, prune and plum esters found on the nose. The taste starts with ripened fruits, vanilla, mocha, and nutty nature. More oaky character in the midesection before a heavy coffee and hop bitterness finish off the flavor profile. The mouthfeel is oily and lush, moderately sticky and warming. I like it, but then you would probably have guessed that.

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.

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.

Draft @ Festival of Barrel Aged Beers: Blackened brown. Gray-tan collar of medium-sized bubbles. Vegetal coffee aroma. Light notes of chestnuts, sweet corn, vanilla, and chocolate liqueur. Soft, fizzy carbonation. Oily body. Short-lived dry coffee character fails to absorb the overwhelming corny mushiness. Oaky tannins never become a factor, but coffee derived acidity runs rampant and drastically hinders the mouthfeel. Ensuing notes of vanilla and prunes prolong the flabby body. Finishes with acrid coffee remnants, and deceptively soft with toffee glazed grains, as meaty port notes clash with the roastiness. Has a pretty dirty aroma, and the coffee doesn’t blend well in all areas. Plus, there’s simply too much acridness and acidity from the coffee.