Black Metal Farmhouse Imperial Stout - Jester King Brewery
Displayed for educational use only; do not reuse.
Ratings: 605 | Reviews: 88 | Display Reviews Only:
3.99/5 rDev +0.3%
A: The beer is jet black in color. It poured with a finger high dark tan head that has excellent retention properties and consistently left a thin head covering the surface.
S: Moderate aromas of dark roasted malts and chocolate are present in the nose, although these are subdued a bit by the presence of farmhouse yeast.
T: Like the smell, the taste has flavors of chocolate malts along with notes of earthy yeast and roasted malts. A light to moderate amount of bitterness is present.
M: It feels a bit more than medium-bodied and somewhat airy on the palate with a moderate amount of carbonation. The yeast and roast make your mouth a little chalky and dry.
O: I really enjoyed this stout because it offered some of the qualities you would expect from a Russian Imperial Stout but was significantly easier to drink because it wasn't as full-bodied. The use of farmhouse yeast adds some interesting qualities.
06-16-2013 19:30:16 | More by metter98
3.7/5 rDev -7%
Appearance: A very Belgian-looking pour, with a huge tan foamy head that caps the black liquid; the head fades quicker than expected, only leaving a clump or two of lace behind
Smell: Chocolate, charcoal and a tart, yeasty character
Taste: Chocolate, charcoal and subtle tartness that builds a bit, in the middle, along with a hint of fruit; a touch of spicy yeast, after the swallow, that cuts through the stout flavors and leaves a Belgian impression
Mouthfeel: Way too foamy and over-carbonated; medium bodied, underneath
Overall: Such a disappointment when compared to the original version, the choice of the farmhouse yeast strain really doesn't work very well with this base beer - the only disappointing beer I have had from Jester King, however
10-11-2012 01:26:45 | More by brentk56
4.03/5 rDev +1.3%
How do you make the best Belgian stout? The answer is to create a massive imperial stout and inject just enough yeasty spice and fruit character to add a kiss of complexity but not to rival the roasted malt. Jester King has figured this out and displays it well in Black Metal.
The inky black pour sells the "stout" appearance, and does so with enough of a yeasty haze to not allow any passage of light. And then there's the billowing pillow of foam that engulfs the snifter and signals notions of Belgian character that lies within. Its slight tan color proves to be rocky and frothy as it laces the glass intricately as the beer falls.
Robust aromas of roast, cocoa, molasses, and char rise from the glass with a ton of confidence. Filled with espresso, other fruity and spicy scents merge into the malts with mild aromas of grape, apple, and berry that versus alcohol, pepper and smoke.
The bold roasty character continues and even elevates in taste. Sharp espresso, cocoa-heavy chocolates, walnuts, burnt embers, and slightly scorched caramel are dominant on early palate, but then fold in vinous tart notes of cherry, berry, grape, and apple. Where any hop taste would appear woodish and blend into the charred taste, the beer relies on spicy peppercorn, toast, and tannin for balance instead.
Full bodied without doubt, but the Belgiany characer seems to lighten the body by pulling the beer from the tongue with its abundance of carbonation. Resulting in a semi-dry finish with slight powder and ash, the creamy upstart takes quite the journey across the palate. Certain alcohol warmth, slowly fading sweetness, and dry roast closes the beer with a delightful lingering aftertaste.
Black Metal isn't for those who are repulsed by coffee or chocolate. But even for those who have an affection for the taste, the unexpected fruit and spice notes pleasantly surprises the taste buds and evokes excitement, although the character is moderate at best.
12-29-2012 18:14:54 | More by BEERchitect
3.43/5 rDev -13.8%
The beer pours black in color with a rather large tan head. A lot of roasted malt with a bit of metal and acidity to it. Strong coffee aromas with a bit of licorice and burnt sugar. The flavor is heavy on the coffee and roast with the same metallic notes that were present on the aroma. The regular version is significantly better.
07-30-2012 20:28:30 | More by womencantsail
4.39/5 rDev +10.3%
Pours with a big head of dark khaki head on a very black body. The aroma is dark stone fruit and chocolate. Lots of fruit and chocolate up front in the flavor with notes of dark cherry, raspberry and lots of dark, rummy chocolate. A thick, dense body and fairly high carbonation. Very good, the chocolate and fruit are very well matched and complex.
01-20-2014 04:04:40 | More by nickfl
3.9/5 rDev -2%
Had a SMBDC Stout tasting thanks to Amy and Michael, but don't remember who brought this one. Also thanks to redredwino for my own bottle of this.
Pours a huge dark creamy head with decent lacing, pitch black colored beer.
Nose has a Belgian stout yeast, light chocolate, milk chocolate, creamy, light black patent malt, light barrel woody esters, light dark fruit and hint of dark caramel.
Taste has bitter oatmeal dark chocolate, bitter charred malt, bitter earthy hops as well, roast, light soy, a bit astringent and briny tannic flavors, chewy and creamy chocolate, Belgian yeast esters and woody flavors, light herbal. Finishes a bit sweet and chewy, briny, tannins, astringent hops, char, chocolate, etc.
Mouth is bigger bodied, good carb, just a hint of booze.
Overall not bad, decent malts, booze is mostly hidden well, good hops for the most part, dark malts, but gets a bit too briny and astringent, burnt roasted malt flavors a bit too much.
02-24-2012 23:53:19 | More by jlindros
3.63/5 rDev -8.8%
Thanks to Frank (fbc24) for bringing this to the Nov. '12 Philly burbs bottle share.
Love the bottle art, first off. Black as a heathen Nordic soul, with a moderate tan head that sank to a ringlet, leaving spotty lacing on the glass. Aroma of dark malts, roast, unsweetened chocolate, ash from a burnt church. Taste reflected the nose, dark roasty malts with a touch of char, chocolate, slightly bitter, a subtle Belgian yeast character that never really came through significantly. Mouthfeel was a bit on the thin side for a stout, but maybe not for a "farmhouse stout," about medium-bodied. Decent, but not as great as the label had me believe.
11-08-2012 09:42:25 | More by Rifugium
4/5 rDev +0.5%
On tap at the Whip In in Austin.
The beer pours a very dark brown to black color with a small tan head. The aroma is full of chocolate and roasted malt, with a little bit of leather and a few assorted spices mixed in.
The flavor is similar. The chocolate and roasted malt notes are very strong and dominate the initial flavor. As the beer warms up a bit, I start to get a little bit of Belgian yeast and a little bit of brett mixed in to the flavor. There is also a little bit of anise and pepper mixed in.
Thick mouthfeel and low carbonation.
11-17-2011 04:08:55 | More by Mora2000
2.5/5 rDev -37.2%
9.3% ABV confirmed. Batch #14 - June 4th, 2013. 1 pint 9.4 fl oz brown glass bottle with strange label art and awesome branded brass-coloured pressure cap acquired at Whole Foods HQ and served into an Independence Brewing pilsner glass in me gaff in low altitude Austin, Texas. Reviewed live. Expectations are somewhat high given its current 89 rating as well as the seemingly unique style.
Served cold - straight from me fridge - and allowed to warm over the course of consumption. Side-poured with standard vigor as no carbonation issues are anticipated.
A: No bubble show forms as I pour.
Pours a 2.5 finger wide head of rich gold-tan colour. Good creaminess and thickness. Has a smooth consistency and a somewhat soft complexion. I tilt the glass to try to coax out some lacing, but none sticks. Head retention is good for the ABV - about 7 minutes.
Body colour is a predictable solid black; opaque. No yeast particles are visible.
Overall, it's certainly to style and looks pretty good, but isn't mind-blowingly appealing or inviting. It's not unique or special.
Sm: Vague coffee. Hints of licorice, anise, raisin. Light acridity. Burnt dark sugars. Bitter dark chocolate. Buried roast - nowhere near enough for my tastes. I do find a hint of acidity, but I wouldn't say there's any real funkiness to the aroma - at least not in a brettanomyces yeast sense. The acridity is bothersome. Cocoa dust. Belgian dark malts. It flirts with a Belgian dark ale character in that sense. Marshmallow. Molasses. A kiss of espresso. There's a rather unwelcome grape note, as well as some out-of-place apple. Once you notice that grape, it's hard to push out of your mind, and as the beer warms it becomes more and more artificial, even bordering on medicinal - grape cough syrup comes to mind. Caramel.
No hop character, yeast character, or alcohol is detectable.
Honestly, I'm not a big fan of the aroma. The grape and acridity in particular are off-putting, and I'm not finding the roastiness I love in a good stout nor am I finding the funkiness that is supposed to set this one apart. Moderately strong.
T: I like the cocoa powder and the bitter dark chocolate notes, as well as the marshmallow. But the coffee has all of the acridity of the bottom of an espresso shot and none of the rich roastiness, nuttiness, or cream you'd find in better imperial stouts. Luckily, the grape isn't as present as it is in the aroma, but it still bothers - as do the licorice/anise and molasses notes. More raisin would be nice. It never approaches vinous character, but it does have a vague Belgian dark ale vibe. Lightly burnt sugars and caramel are present, but add little. Dark malts and chocolate malts fill out the body. Boy do I wish there was more roast. There's some green apple here which works surprisingly well, but other than that I'm not finding any evidence of farmhouse yeast. There's really nothing funky about this, but it does have a fairly annoying acidity. I'd attribute the Belgian dark ale dimension to the yeast used here - which I think is just a standard Belgian yeast - but there's nothing funky. Though I find no real noticeable hop profile, it's still a bit too bitter.
The more I drink, the more I notice an artificial fruity character (berries, grape, syrups) on the burp. It grows more medicinal with each sip. With warmth, a near-cloying sweetness begins to eclipse the previously noticeable bitterness.
Frankly, I'm not sure the beer benefits from the use of Belgian yeast. Nor does the execution evoke a "Farmhouse Imperial Stout." The decision to use an atypical yeast ultimately just reduces the cohesion of the flavour profile, yielding a loosely structured non-gestalt build with little to offer the discerning drinker. Decent loose balance. Okay complexity. Lackluster subtlety.
Alcohol presence is decently hidden.
Mf: Very syrupy, to its detriment. Slick and artificial. Smooth and wet. Sticky. Nice thickness and body. Overcarbonated. Unrefreshing. Severely flawed; the syrupy texture and sticky consistency make this almost disgusting. Doesn't complement the flavour profile at all. I'd like to see a dryer and more coarse texture to coax out more of the powdery cocoa notes.
Dr: A forgettable brew with an interesting concept that the execution fails to rise to. I remember liking the old Black Metal better. I'm not looking forward to finishing this bottle, and wish I had others to help me. It's easy enough to drink a small quantity, but drinkability plummets after a few ounces. A big disappointment from Jester King. I'm quickly learning that for the most part only their sours are worthwhile. I wouldn't recommend this to friends, nor would I buy it again. Overpriced. With the myriad of better beers in the imperial stout style available at a better price point out there, I can't understand why this beer is profitable. One of the most medicinal imperial stouts I think I've had this year.
11-02-2013 03:18:12 | More by kojevergas
Black Metal Farmhouse Imperial Stout from Jester King Brewery
89 out of 100 based on 605 ratings.