Two Rows Whiskey Barrel Stout
Two Rows Restaurant & Brewery

Wow, where do I start with this one. Well, as far as appearance goes, there is virtually no head whatsoever. There's hardly even any carbonation, which I like personally. Anyway, the color is a deep deep brown. Smell is so-so. You can smell the malt and whiskey flavors. I remember it smelling and tasting a little better at the restaurant. I wish they didn't give you a clear growler. Anyway, the taste is very complex. There are some obvious coffee and chocolate flavors, with the whiskey flavors (vanilla?) coming in the aftertaste. There is a lot to wrap your tongue around here. Hop flavor is negligible. I also dig the mouthfeel for once. It almost has a grainy character to the mouthfeel. This is one of the few beers I've had that I would consider to have a real mouthfeel. I can't rate too high on the drinkability, although I love drinking it. With 10% alcohol and all those flavors to experience, it pays to take it slow. Overall this beer is a winner. Too bad it's a limited run (or so I'm told).

Whiskey Barrel Stout should be allowed to warm as close to room temperature as possible before imbibing. This stout pours up loudly with ample carbonation. The darkish tan head dissipates almost immediately. The color is jet-black with some ruby highlights. The nose is hugely fruity with hints of black currants, figs and oranges. The aroma is full of luscious mocha and toffee notes along with some woodsy character from the oak. There's just the faintest hint of the alcoholic strength lying under the fruity, malt complexity. The flavor is surprisingly balanced for such a big beer with lots of sweet-chocolate undertones that's cut by a moderate bitterness. This full-bodied stout is smooth and deliciously drinkable. This would be a great cigar beer to enjoy with friends or try pairing it with Two Rows famous Peppercorn Sirloin. The Peppercorn Sirloin is a prime cut of Angus beef topped with the special house peppercorn sauce. It's served with a side-salad, tasty grilled vegetables and your choice of roasted garlic mashed potatoes, wild rice or baked potatato. Wood is good!

CHEERS! Beertracker

Note: Whiskey Barrel Stout is a variation of the enormously popular Imperial Stout which has been brewed annually since 2000. It's brewed using over 1,100 pounds of premium 2-row barley per 9BBL (325 gallons) to a starting gravity of 23.5P (1.098). That's a lot of grain folks! In case you're wondering? That's almost a half-pound per pint! Once primary fermentation is complete, Head Brewer Mike Kraft (now Dennis Wehrmann) matures his stout in Jack Daniel's whiskey barrels which are made from 100% pure American White Oak. The Whiskey Barrel Stout is very limited and served during special release parties or Brewmaster's Dinners. Their regular Imperial Stout won a bronze medal at the 2000 Great American Beer Festival (GABF).