Bourbon Barrel Aged Oatmeal Stout
Rock Bottom Restaurant & Brewery

Recent barrel-series release at the brewpub (Rock Bottom Chicago) , starting the month of November. Barrel-aged 12 months.

Small black orb in a 12 oz. snifter. Thin skim of tan foam at first, that quickly dissipates into a thin ring around the edge. Not much head or lace retention properties. A dark brown around the edges, where light manages to get through. Served in the 45º-50º range, then allowed to warm over a 1/2 hour period.

As it warms, there's a big maple syrup presence in the nose, with lesser molasses/toffee tones. Slight sweetness, but if you like real maple syrup on your pancakes, this will take you into that territory. Not too heavy on the bourbon, aroma-wise.

Flavors of toasted almond, vanilla, and coconut from the barrel. A touch sweet, but still pleasant. Dominant chocolate and black patent malt. Some raisin in the aftertaste at room temp. Fairly astringent, with some chalky dryness in the finish. ABV is hidden well at first, and becomes detectable over time. I'm guessing it's around 7% or more. Lower carbonation and oatmeal add to an overall smoothness, slightly roughed up by the bourbon content.