The recipe>>> Roll over in the grave tootsie roll stout
This beer was brewed on July 27th, 2013. I’m down to the last few pints. It was in bottles for about two years and wasn’t carbonating. 16.5% ABV will definitely stress out the yeast. Actually, even flat the beer is something to behold.
I finally gave up and decided to use the questionable practice of carefully opening the bottles and pouring them into my bottling bucket, followed by racking them into one of my corny kegs. The first two bottles I opened were carbonated! Wow! The third bottle wasn’t, so I just went ahead and opened 24 bottles and kegged them.
Tasting Notes (kegged version):
Appearance: Jet black beer. With a substantial 1-1/2 to 2 inch deep long-lasting creamy and chocolaty colored tan head, that takes a full five minutes to dissipate down to a thin 1/8″ covering. The high viscosity of the beer, along with the alcohol leaves behind long lasting legs and foam that coat the top of the glass through the entire consumption of the beer.
Aroma: Strong roasted aroma with the hint of rich chocolate. I’m also detecting toffee, alcohol, fruity (almost raison-like), date, prune, but no hop. Very complex aroma that bounces from chocolate, to dark fruit, to alcohol and back again.
Flavor: Smooth roastiness (not bitter or grainy at all), tootsie roll, coffee, raisons, with the high alcohol well hidden. Sweet, but not too cloying, though I think it is too sweet. The sweetness does loiter at the back of the tongue after swallowing. The hop flavor is completely hidden by the intense maltiness of the beer, despite the 84.2 IBU’s. The starting gravity of 1.139 definitely overwhelms the hop bitterness.
Mouthfeel: Smooth and creamy! This is a thick viscous beer. It is too syrupy for the style, and needs to be dialed down a notch or two. Despite the lingering huge tan head, the carbonation is on the lower side. Not bubbly or fizzy at all. It almost tastes like a beer on a nitro tap, but it’s not.
Drinkability and Notes: This is definitely a sipping type of beer. I drink it out of small sample glasses for good reason. It’s a very dangerous beer. The more you drink of it, the better it tastes. However, that is probably due to the fact that the alcohol is taking over the senses. I drink 4 ounce samples at a time, which means it takes a long time to get through a keg of this stuff. It’s a great after dinner type of drink, which could be used in place of a cordial, such as Grand Marnier. I have a soft spot for Frangelico Liquor on the rocks after a good steak dinner. This would fill the bill nicely, in place of the Frangelico.