Double Dutch
Cascade Brewing / Raccoon Lodge & Brewpub

 

 

 

250ml can. Bottom stamp reads 'CANNED ON 10/28/21'.
Tar paper black colored body. No light goes through. One thin finger of blueberry tan head, which results in a majestic island and ring. Leaves behind some short strings of lacing.
Aroma of darker malts, chocolate, and red wine. Some vanilla sweetness in the background.
Taste is sweet and then immediately sour for the rest of the profile. Exhibits a depth of flavors - red wine, caramel malt, chalky chocolate, dark and stone fruit (plum and apricot), and a little extra sweetness from the vanilla. Mellow aftertaste.
Medium mouth feel. Dry and sour. Good carbonation.
Exhibits well after two plus years in the can. Excellent depth of flavors. Rapid alcohol warming.

 

On-draught @ Cascade Portland:

B / GOOD

real unique new one here in the little can from cascade, a sour imperial porter aged in oak with dutch cocoa powder and vanilla beans. another one from them that seems odd as a sour, i know thats their thing, but like a long aged porter with these ingredients without the acid would be cool too. that said, there really isnt anything else quite like this out there. if it came from anyone else we might just all say its infected, who hasnt had a barrel aged stout go sideways like this in the cellar? but this is every bit intentional, tangy and sort of vinous to me in the nose, and the chocolate element is earthy and dark, unsweetened to me, especially with the dark roasted barley in this, so its not even a sweet and sour vibe, like the natural slightly bitter cocoa works just fine with the sourness, which is way more bacterial than funky in both aroma and in the taste. the vanilla is tastefully dosed, beautifully natural, and maybe a little more robust in flavor than aroma, but its an accent not a driver, and i appreciate that, its great with the oak, and it brings out a neat middle layer in the malt, raisin and date, delicious. hints of leather, cigar, pipe tobacco, anise, and brown butter to me as well, this is rich even with the sharp acid, the wood mellows it nicely. its sneaky strong too, no real sign of its strength, not hot or boozy at all to me. the cocoa has a drying effect, like it still almost feels like powder in terms of texture which is neat, and this gets better as it warms, whiskey and port wine in the oak, an amaro complexity, and never too sweet or dessert-like. really tasty overall, cool for the winter months!