Sea Monster Imperial Stout - Ballast Point Brewing Company
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Ratings: 1,301 | Reviews: 435 | Display Reviews Only:
Reviews by MattyG85:
4.45/5 rDev +10.7%
look: 4 | smell: 4.5 | taste: 4.5 | feel: 4.25 | overall: 4.5
Poured from a 22 oz. bottle into a Surly Darkness chalice. Label says enjoy by 02/22/14.
Appearance: Pours an oily pitch black with a moderate amount of rising bubbles. Solid two fingers of deep tan head that fade into a thin creamy layer. Leaves a lot of creamy lacing around the glass.
Smell: A rich, sweet, and roasty dark malt driven aroma with big hints of chocolate, coffee, and roasted caramel malt. Dark roasted barley malts with big upfront hints of cocoa, dark chocolate, coffee beans, toast, burnt caramel, toffee, oats, biscuit, and yeast. Also some hints of creamy milk and smoke. Big sweet hints of molasses. Slight hints of anise spicing. Dark fruit hints of raisin, currants, plum, prune, dark cherry, and fig. Hints of earthy hops linger in the background. A very good roasty aroma.
Taste: As big and rich as the aroma, a roasty dark malt driven taste with notes of bitter chocolate, coffee, caramel, and dark fruit. Dark roasted malts with a big taste of bitter dark chocolate, cocoa, coffee beans, burnt toast, caramel, oats, toffee, biscuit, grains, and yeast. Sweet taste of molasses and some creamy milk notes. Some licorice anise spicing. Undertones of dark fruit with notes of raisins, plum, currants, cherry, prune, and fig. Solid backing of earthy hops help balance out the sweetness. A very good roasty and sweet stout taste.
Mouthfeel: Full bodied with a medium/high level of carbonation. Very creamy and silky with a nice bittersweet feel. Alcohol heat is felt somewhat but its far from too hot.
Overall: A very good imperial stout. Has the big chocolate and coffee flavors you expect from the style with a nice balance of bitterness and sweetness.
Serving type: bottle
09-29-2013 06:55:31 | More by MattyG85
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Sea Monster Imperial Stout from Ballast Point Brewing Company
90 out of 100 based on 1,301 ratings.