Rock Bottom Chicago Barrel-aged Coffee Oatmeal Stout

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

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.

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.

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.

Chicago. Opaque and inky black in color with a thin, creamy tan head. Complexity manifest early as the aroma takes on leather jackets, cowboy boots, horse saddles, semi-sweet espresso sludge, branded leather, roasted twigs and warped chestnuts. Flavor affirms that this is a big boy indeed. A few dark roasted espresso notions exist amidst the picturesque chocolate, caramel and bourbon vibes. Dark chocolate dripping with Frangelico. Tiramisu glazed with liqueur and artesian coffee grinds. Syrupy, expansive chocolate presence on the palate. Sweet and sticky chocolate malts and a touch of black and roasted malts help to achieve said coffee character. Chocolate-chocolate chip breakfast muffins chased with room temperature mocha java summarize the finish. Delicious.

Great big coffee and bourbon nose. More coffee and bourbon flavor, but vanilla/chocolate/molasses/ and brown sugar hitch a ride. Nice smooth roundness of mouthfeel...the oatmeal obviously! Very well brewed.

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.

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.

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.