All About Beer Magazine

Beer Talk

Berkshire Imperial Stout

Published July 2007, Volume 28, Number 3

• Charles Finkel

  The deep color of high cocoa-content chocolate topped with an exquisite mocha crown. Nose of alcohol: could use more hop and malt flavors that are also missing on the palate. My samples were on the thin side and slightly acidic, without the richness and complex flavors generally associated with this noble style. Good malty flavors do come through in the aftertaste. The beer redeemed itself with a rare organic, bacon cheeseburger and fries.

• Michael Jackson

  Dark mahogany, but in this style, Black is Beautiful. In brewing, as in music, pitch is everything. The tar-like aroma restores expectations, as does a certain oiliness, but where is the roasty espresso note? This is milder, a mere mocha. Lively, though, with plenty of liquorice. If I added rye whiskey to this one, I would blend in a little Herbsaint. Could go well with beignets and café brûlot in New Orleans. And what about St. Petersburg? Sure, so long as you are thinking Florida...

• Stan Hieronymus

  Smells like double chocolate, chocolate chip cookies right out of the oven, just a little burned on the bottom. Not as intense or alcoholic (8.5% ABV) as many modern Imperials, allowing softer, subtler aromas and flavors to surface. Molasses and caramel emerge, sweet malt balanced by underlying smokiness, dry cocoa, earthy hops and gentle alcohol. Smooth, almost creamy, but for the bitter chocolate. All the elements of a beer to cellar.