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Dark Lord Imperial Stout - 3 Floyds Brewing Co.

Not Rated.
Dark Lord Imperial StoutDark Lord Imperial Stout

Educational use only; do not reuse.
BA SCORE
95
world-class

3,649 Ratings
THE BROS
90
outstanding

(view ratings)
Ratings: 3,649
Reviews: 1,199
rAvg: 4.28
pDev: 14.72%
Wants: 2,968
Gots: 1,564 | FT: 111
Brewed by:
3 Floyds Brewing Co. visit their website
Indiana, United States

Style | ABV
Russian Imperial Stout |  15.00% ABV

Availability: Spring

Notes & Commercial Description:
Beer added by: cretemixer on 12-13-2002

A demonic Russian-Style Imperial Stout brewed with coffee, Mexican vanilla, and Indian sugar, this beer defies description. Available one day a year, in April at the brewery: Dark Lord Day.

Vintage guide:
Red wax = 2004
Orange wax = 2005
Gold wax = 2006
Silver wax = 2007
Black wax = 2008
White wax = 2009
Green wax = 2010 - 15% ABV
Yellow wax = 2011 - 15% ABV
Red wax = 2012 - 15% ABV
Orange wax = 2013 - New Label 15% ABV
Blue wax - 2014 - 15% ABV
Beer: Ratings & Reviews
to view all ratings, reviews and sorting options.
Ratings: 3,649 | Reviews: 1,199
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2014 Fresh - 3.75

Pours lighter than the dark lord would command. Pitch black and oily in the glass. Sharp aroma of apple, apple skin, soy sauce, chocolate, and some dark fruits. There is no real unicorns blood, sadly - it is covered up by the more aggressive sharp flavors.

All over the place, needs some time to mature; however it is not undrinkable or bad by any means, can just be a lot better.

2011 Vintage - 4.5

Going into this I carried the expectations of an overhyped sweet mess, an empty shell of a formerly legendary beer. Well, thankfully I did not let that stop me - it's very, very good.

The pour is not impressive - dark brown like a lighter stout/porter, but it's a menacing brew when in the glass. Very oily looking, no head to speak of and pitch black.

Aroma is very nice - very dark oily espresso, bitter dark chocolate, light some soy-sauce umami flavor and mild dark fruits - very well balanced. The taste is huge - dark chocolate, espresso, dark cherries and raisins and a umami edge. Not very bitter and not overly sweet Very smooth, full bodied, very little carbonation.

Fantastic batch. All hail 2011.

2010 Vintage on tap - 4.25

Prominent soy sauce, but also great fruits - dark fruits and lighter grape skin and apple. Coffee is there but not at the fore. Very good, drinking very well right now.

2006 Vintage - 3.5

The pour is very dark, viscous, and oily. Yields a very minimal burnt mocha head. Menacing in the glass. Much more akin to a port wine than a beer. Very strong, but mellowed severely. Not the aggressive beer it once was. Melange of dark fruits - prune, plum, raisin, date, currant; some chocolate, booze, slighter soy sauce and some caramel. Very smooth and viscous - practically flat at this point.

A great experience to try it - and was certainly enjoyable, however past it's prime.

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2012 vintage (red wax)

A: Black with a slight dark khaki head. Good head retention and hardly any lacing. Crazy head retention for the abv.

S: Dark fruit bomb! Raisins, dates, black cherries, molasses, port wine. A hint of olives or some sort of other odd saltiness coming through as well. Some alcohol as it warms in the background.

T: Super sweet and tons of dark fruit up front. Molasses covered dark, sweet cherry. Cherry grenadine like. Roasted malts abundant. Some really nice coffee comes up in the aftertaste, way late in the aftertaste. Very complex, layers of flavors.

M: Thick and creamy. Very nice carbonation level for the style.

O: ABV is hidden pretty well for being 15%. Not the best drinkability for how sweet it is, but the complexity helps. Wish it wasn't so sweet and wish some of that dry roasted coffee flavors came through more up front. Glad I got to try it and it was just as I thought it would be.

Way different than Darkness and other Russian Imperial stouts. If I had to pick between this and Darkness, I would choose Darkness almost every time.

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Dark Lord Imperial Stout from 3 Floyds Brewing Co.
95 out of 100 based on 3,649 ratings.