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Hammer Of The Holy - Clown Shoes

Not Rated.
Hammer Of The HolyHammer Of The Holy

Displayed for educational use only; do not reuse.
BA SCORE
93
outstanding

173 Ratings
THE BROS
-
no score

(send 'em beer!)
Ratings: 173
Reviews: 24
rAvg: 4.2
pDev: 10.71%
Wants: 34
Gots: 38 | FT: 6
Brewed by:
Clown Shoes visit their website
Massachusetts, United States

Style | ABV
American Double / Imperial Stout |  11.00% ABV

Availability: Limited (brewed once)

Notes/Commercial Description:
Hammer of the Holy, an American Imperial Stout aged in 40-year old Jamaican rum barrels, incorporates holy water, signature dark malts, and malt smoked with vampire killing stakes. Dear Undead, "Die, monsters, die!"

(Beer added by: jim_carignan on 11-23-2013)
Beer: Ratings & Reviews
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Ratings: 173 | Reviews: 24 | Display Reviews Only:
Reviews by TheBrewo:
Photo of TheBrewo
TheBrewo

Michigan

4/5  rDev -4.8%

We crack a bomber, pouring a brew of midnight black into our fat tasting snifters. It pours like cement, with neither the liquid nor the head shifting a millimeter for a solid few minutes. To state the obvious, retention is fantastic. Lacing is ridged and etched into bulbous craters once finally allowed to. No haze or sediment is appreciated, and carbonation appears to be slow and light. The aroma gives an immediate air of warming, thickly oaky dark rum, intensely roasted and smoked chocolate, black, and coffee maltiness, big tinny metallics, heavy and syrupy diacetyls, phenolic clove and bite of burnt plastics, shaved coconut fruitiness, floral hoppiness, plum and black cherry flesh, fumy booze, cooling vanilla bean and milkshake lactics, and chalky medicinals. Our first impression is that a smokiness billows out that was otherwise well hidden within the aroma, making for a unique heaviness of flavoring that is unknown to many stouts. As we sip, the taste opens with dark chocolate syrup, fudge brownie, warmed rum cake, creamed corn, roast and smoke of dark chocolate and black maltiness, medicinal phenols, black cherry fruitiness, aged and moldy oaky bitterness, and soy sauce saltiness. The middle peaks with white and burnt brown sugar sweetness, souring lactic acidity, vinyl plastics, creamy buttery diacetyls, bittered and charred black and coffee maltiness, smoked oak, prune sugars, background rum spiciness, and general black pepper booziness. Washing through the end comes a hearty sweetness consisting of rum raisin ice cream, candied pecans, milk and dark chocolate creaminess, and blackberry juiciness, with bitter soapy hops, campfire smokiness, cold chocolate milk, and a revival of those medicinal phenols. The aftertaste breathes of bright rummy booziness, chalky yeast, drying cocoa powder, pencil woodiness, fumes of paint thinner, dusty book spine, aluminum, moldy musk, blackberry, blueberry, and plum fruitiness, salt water taffy, stamp adhesive, and bitter coffee roast. The body is thick and chewy, and the carbonation is medium, but with some good prickle on it. Slurp, smack, cream, froth, and pop are all nicely contributory and well executed. The mouth is left slick with a heavy, sugary coating. This sits for some time, but eventually lets the pucker and a bit of chalky astringency break through and dry the mouth. The abv is appropriate, and this beer drinks as a slow, slow sipper.

Overall, the most impressive aspect of this beer is a tossup between the aroma and the taste. They both show an incredible depth to the malt base, with great smokiness to match its massive oaky rum quality. This is actually the first rum-aged beer we’ve had, and it was a surprisingly nice treat. We’re not sure how much of that is how well the rum flavoring blended with the barrel, the smoke, the sweetness, and the beer’s heavy maltiness, or how much we inherently enjoyed that specific flavoring, but it worked. The diacetyls load helped to keep things creamy, slick, and sweetly pleasant, with the latter helped along by all that residual sugar. Further to our intrigue was how bitter it became as it warmed to temperature. This was no doubt in part due to the booze, but the transformation of the malts from a syrupy cloy into a bitter wash was impressive. Aside from the rum aspect of it, this was also our first taste of what Clown Shoes can do with wood, and again, we were quite happy with the outcome. This is a great beer to try, and truly not as overpowering or odd as it may seem from its description.

01-27-2014 04:19:49 | More by TheBrewo
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Hammer Of The Holy from Clown Shoes
93 out of 100 based on 173 ratings.