On the docket: 12 oz. bottle of Weyerbacher’s Sunday Morning Stout (with coffee and whiskey barrel aged), best by date: 2018 (could easily age for longer)
Poured into: 6 oz. wine glass
Aroma: No words, just feelings. This is what dreams are made of. A voluptuous melange of vanilla, coffee, chocolate, oak, and bliss. The hops are in there somewhere, but I think they’re laying low and letting the other elements do the heavy lifting. There’s a definite boozy presence that gets thicker as the beer warms.
Sight: Inkwell-black body with a khaki and orange hued head that builds and dies just as quickly. All that’s left of the cap exists as a wispy ring and microscopic bubbles. Carbonation activity unknown, the body pulls in all the light around it. Lacing is delicate and grid-like.
Taste: Even on the chilly side, this beer exhibits a twang of roasted coffee and the barrel-aged characteristics of wood, caramel, vanilla, and light spiciness common to good American Whiskey. Some chocolate comes through as well, but just a hint. The most important piece of this puzzle asserts itself as dark roasted malt. Like the aroma, the alcohol comes across easily, though not in a “hot” manner.
Feel: Rich, oily, astringent. Finely attuned carbonation, capable of keeping this beer in the air, so to speak. You always go back for another sip, and then another… but beware, this Imperial Stout weighs in at 11.3% abv, so be sure to actually do the Sunday Times Crossword with your beer, lest you end up needing a nap on the couch. Finish is long and warming like the whiskey it got to know in the barrel.
Overall: On par with the often acclaimed barrel-aged imperial stouts heralded on Untappd and BeerAdvocate, but easier to acquire (depending on your geographic region). I still feel this one flies under the radar. Love them or hate them, Weyerbacher is capable of producing pleasurable drinking experiences in their high abv offerings.
Food pairing: Nutty or earthy cheese, beef stew, Cannoli, vanilla ice cream, or, as a cocktail beer (on its own)