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Barrel Aged Sump Rwandan Kyoto | Perennial Artisan Ales

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Brewed by:
Perennial Artisan Ales
Missouri, United States | website

Style: American Double / Imperial Stout

Alcohol by volume (ABV): 10.50%

Availability: Limited (brewed once)

Notes / Commercial Description:
The 2014 Barrel-Aged Sump Rwandan Kyoto Coffee Stout blends our decadent barrel-aged stout with a Rwandan coffee selected and roasted especially for us by Scott Carey at Sump Coffee. Blended with a Kyoto brewed Rwandan coffee. The Rwandan bean comes through brighter, with raspberry, tobacco, and a light herbal note.

Added by t8dd on 05-02-2014

This beer is retired; no longer brewed.

For Trade:
User Reviews
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Reviews: 7 | Ratings: 106
Photo of pmarlowe
4.5/5  rDev -0.9%
look: 4.5 | smell: 4.5 | taste: 4.5 | feel: 4.5 | overall: 4.5

On tap at 2014 Snallygaster.

A: Pours black with generous espresso foam. Superb retention but minimal lacing.

S: Vanilla bean, delicious medium roast coffee, touch of dark chocolate, and some barrel spice.

T: Rich coffee with a mild undertone of barrel, dry gripping tannic character, and a mild-to-moderate coffee bitterness which is a bit unexpected. Super earthy coffee, like I typically get with a sumatra.

M: Velvety smooth full body with light carbonation.

O: Delicious! A very coffee-forward, decadent treat. The moderate sweetness complements the taste and aroma and places this within the dessert/digestif category.

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Photo of Stevedore
4.51/5  rDev -0.7%
look: 4 | smell: 4.25 | taste: 4.75 | feel: 4.5 | overall: 4.5

750ml bottle poured into a FFF/DMC snifter 6/21/2014.

A- Typical Perennial stout appearance. Dark black body, one finger off white head with little retention, no lacing.

S- Roasty coffee that isn't particularly acidic, mixed in with milk chocolate and espresso dark malts. Some whiskey, oak and vanilla as well. Smells sweet yet roasty but no acidity from the coffee, which I find to be unique as far as coffee stouts go.

F- Damp oak barrel, roast coffee, milk chocolate, a bit of vanilla, espresso and roast malts. Nice and uniquely complex coffee profile. Some vanilla and milk chocolate finishes the beer rather than any bitter coffee flavours as I'd expect.

M- Medium body, lower carbonation. Very drinkable for it's ABV, but no question this is a strong one that's covered up a bit by the coffee. As above, I find that there is very little acidity contributed from the coffee on the finish.

O- A real treat. Enjoyed this one more than the BA Sump. The coffee roastiness without the acidity is a really unique and nice twist on the base beer.

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Photo of jegross2
4.16/5  rDev -8.4%
look: 4 | smell: 3.5 | taste: 4.5 | feel: 4.25 | overall: 4.25

Reviewing the Barrel Aged Sump (Rwandan Coffee Version) from Perennial Artisan Ales out of St. Louis, Missouri. This barrel aged variant of their Sump coffee stout uses the Kyoto brewing method to make a cold brew using Sump's Rwanda Rulindo coffee beans.

Score: 92

Tap pour bottle served in a Perennial taster glass and enjoyed on 05/13/14 at the Fuzzy release.

Appearance: Pours a dark syrup color with a thin layer of head. Minimal lacing or retention, but nice oily legs and browning from the swirl. 4/5

Smell: Chocolate, coffee, and a bit of that green pepper/jalepeno pepper aroma a la Bourbon County Brand Coffee Stout 2013 with a few months of age on it. Very light roast. No barrel character 3.5/5

Taste: Dark chocolate, light roast and residual coffee. A little burnt character and brown sugar too. Lingering brown sugar and dark chocolate. Really nice, bittersweet balance. No pepper from the nose in the taste. 4.5/5

Mouthfeel: Medium-plus bodied, nice carbonation. Oily/creamy mouthfeel, mildly dry finish. Nice balance. 4.25/5

Overall: A tasty upgrade from regular Barrel Aged Sump flavor-wise, but where is the barrel character?

Cost: $25 for a 750 ml bottle.

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Photo of JoEBoBpr
4.76/5  rDev +4.8%
look: 4.25 | smell: 5 | taste: 4.75 | feel: 5 | overall: 4.5

Poured into a Perennial Sump snifter from a 750ml bottle.
Bottled 5/2014

Pours a viscous and oily jet black beer a pretty vigorous pour yields not head but a thin tan ting can be seen forming on the edges. Beautiful looking beer.

Wow. Aroma starts off with some delicious intense coffee notes. Earthy tones of burnt coffee beans and freshly brewed espresso. Notes of deep dark bitter chocolate are present in the nose the bitterness leads to a sweeter more fudge like note. Coffee notes are rich and earthy with notes of sweet tobacco and even aroma of fresh soil. The aroma continues to impress me as it warms up. The barrel notes notes then come up and give the brew a nice woody-oak aroma combined with some underlain sweet caramel and molasses notes. The coffee notes are still overpowering though and finish the brew off with nice notes of roasted bean bitterness.

The flavor is also amazing. Extremely complex and a delight for coffee lovers. Flavors starts off with strong coffee roast that is more balanced with nice chocolatey sweetness and dark chocolaty bitterness. The flavor really evolves and develops into a deliciously mix of mocha and barrel sweetness with extreme earthy tones of rich coffee bean. The coffee notes are earthy and strong I imagine they would yield a pretty aggressive and acidic cup of coffee. As the brew warms the notes of cocoa expand and some slight raspberry notes can be perceived. Delicious! Mouthfeel is perfect. Silky and oily with just the right amount of carbonation to clean the palette and keep you coming back for more.

There is no question that Perennial is doing amazing things. This is a further example of that. Their BA program is hitting its strides an this heavy coffee beer is really making me rethink my humanity.

 1,775 characters

Photo of ThePorterSorter
4.43/5  rDev -2.4%
look: 4.25 | smell: 4.25 | taste: 4.5 | feel: 4.5 | overall: 4.5

The beer pours a used motor oil black with tan, oily legs and no head or carbonation. The nose has a slightly fruity coffee characteristic with mild roastiness, slightly caramel sweetness, and hinting vanilla and ethanol. The taste has a luscious coffee flavor which integrates well into the beer's malty sweetness and is contrasted by roasty malts and tannic bitterness. Surprisingly the beer's sweetness is quite muted, seemingly replaced by its booze, oak, and coffee. The mouthfeel is smooth and full bodied, but not too syrupy, has a borderline abrasive bitterness, with limited acidity, a slight fruitiness, and has essentially no carbonation. This beer is definitely preferred to the regular, would drink it regularly if available.

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Photo of drmcleod10
4.8/5  rDev +5.7%
look: 4.5 | smell: 5 | taste: 4.75 | feel: 4.75 | overall: 4.75

Full pour that came with there reservation package. Glad I have 2 bottles of this...
Poured into a Perennial Snifter

A - Dark as night. Really colors the glass with how dark it is and leaves no light to get through. Very minimal khaki mocha foam head that resides back into the darkness

S - Smell is amazing on this beer. Definitely thought it smelled better than regular BA Sump. Huge nose of coffee and chocolate with minimal barrel smells coming through. There were some fruit smells coming through on the nose.

T - Taste follows the nose with a massive hit of of coffee and dark chocolates. As it got to room temperature there were some fruits coming through. Couldn't pinpoint exactly what, but there were dark berries on the palate. Barrel didn't shine too much but can definitely feel the heat. This is extremely balanced.

M - Smooth velvety and creamy. The mouthfeel is a little better than reg BA Sump. some carbonation with a full bodied feel makes this coat your mouth on the way down.

O - This is definitely the best perennial offering that I have had. I have not been able to enjoy BA Abraxas, but this definitely makes the short list of top BA coffee stouts for me

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Photo of tpaetow
4.7/5  rDev +3.5%
look: 4.25 | smell: 4.75 | taste: 4.75 | feel: 4.5 | overall: 4.75

Had a taste on tap at the release at Perennial, served in a BA Sump snifter

Cory explained that it's a big imperial oatmeal milk stout base (homebrew recipe) that is then aged for almost a year in a Rittenhouse Rye barrel, the same base beer as the regular Sump stout as well as Abraxas and 17.

Scott from Sump Coffee explained that they used their Kyoto brewing method to make a cold brew of their Rwanda Rulindo coffee. The coffee itself has great red fruit sweetness and a touch of oakiness.

After the beer was aged, it was then mixed with the cold brew coffee and bottled/kegged.

A: The beer was relatively still and pitch black. As I gave it a swirl, a small head formed and the beer stuck to the glass. Very viscous, a trait that most of Perennial's impy stouts share.

S: Aroma was of dark chocolate, coffee, tons of bourbon sweetness, oak, and a bit of raspberry

T: The taste followed the aroma except with a ton more berry flavor. The unique flavors of the coffee really came through in the taste. Excellent flavor retention as well.

M: The beer is very smooth, thick, and creamy.

I'm glad I have a bottle of this beer to revisit in a week or so. When it comes down to it, this was one of the better BA offerings among an exceptional lineup from Perennial.

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Barrel Aged Sump Rwandan Kyoto from Perennial Artisan Ales
- out of 100 based on 7 ratings.
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