Sköll
3 Floyds Brewing Co.

 

This beer, has got to be one of their more innovative and ambitious brews.

Dark, earthy, beautiful head.

This beer, is one of their Amonanarth inspired lines. It was brewed with peppers, chocolate, and love.

The first pull I took from the bottle it caught me off guard, the mixture of that initial bite of chipotle pepper, chocolate, and malt. After experiencing the first drink - it just got better and more complex.

Give it a try, I’m a traditionalist when it comes to dark beer - but Skoll redefined my pallet. Skoll scared me for a moment, and I liked it.

Bottle courtesy of JohnnyHops.

 

 

 

10/19/20 bottle @ home

Muddy brown to matte black with a moderate creamy tan head settling to a curled collar leaving some soft arms of lacing.

This brew actually features roasty malt first and foremost, but pleasantly so, with accents of smoky tobacco, cigar papers and ash. It's almost chewy dry, but then a light chocolateyness--both sweet dark chocolate and bitter cacao--ease it up a bit. The medium round body has a very faint hint of chipotle spice, but without much added flavor.

Overall, Sköll is impressively roasty, smoky and woody while being balanced enough to be quite enjoyably drinkable.

 

 

 

pours dark with thick head - not one for chili peppers in my beer - not as strong as most pepper beers - porter style does come theru

 

Dark chestnut with a ruddy hue and two-plus fingers of airy mocha head. The head dissipates fairly quickly leaving a thick, messy crown and some spotty lacing, which in turn dissipate further into nothing but the liquid.

Smells like a cross between a Guinness and milk stout. Lots of carbon dioxide and a little nuttiness.

The taste again Is like a nutty light stout, but with strong smokey pepper flavor behind. The spiciness and heat from the pepper seems somewhat restrained at first, but it grows with time. The subdued chocolate character is dry and lightly bitter — like old, stale Bakers chocolate. Dry, smoky finish.

Relatively thin and slightly slick feeling.

Not really to my taste. Lots of depth to the smokey pepper, but presented over a very lackluster base. Higher quality chocolate and malts may have improved this. Gave it okay marks for the excellent pepper elements.

 

 

 

12oz bottled 04/15/20 (18 days ago) poured into a tulip pint glass at just above fridge temp 8.5% ABV 41 IBU per 3F website. The beer pours dense black with no light penetration. The head is rusty dark brown in color. It builds quickly and recedes to single layer of bubbles leaving micro dots of lacing all down the glass. The aroma is mild to medium strength and features chocolate, spicy pepper and dark malts. The taste is dark (not roasted) malt and cocoa up front with woody oak and vegetable pepper mid-palate tapering off with pepper heat, mild bitterness and drying oak. The mouthfeel is medium plus bodied with average carbonation and a mostly dry finish. Overall, very good. I love a spicy stout or porter and this one delivers. Balanced and complex with just enough heat.

It's bitter. It's strong. It's dark, It's hot, it's hard to palate for some. But its not the band that 3 Floyds teams up with once again. Its the collaborative beer that boasts honey, cocoa and chili peppers as an Imperial Porter starts to bloom.

Illuminating from its dark brown austere, the strong scents of French press coffee, cocoa, burnt sugars and alcohol spice tingle the nose with a roasty, toasty ad robust perfume. Building a lush lather of foam, Skoll makes palate introductions with those burnt sugars seeming of honey, caramel, molasses, sorghum and a general carbonized sugar taste.

As the roasty, toasty flavors batter the middle palate, the sharper spices of capsacin and vegetation links up with a firm hop bitterness for a tandem of bite that include, burnt grasses, burnt woods and charred chilies. Scorched earth brings a nearly smoky flavor to the coffee and cocoa that resonates on the late palate like a fresh brushfire.

Full bodied and lingering long in its finish, the beer is aided in dryness by the acrid nature of roast, whether its the coffee, cocoa, or grains; along with resinous hops and a splash of vodka heat to finish off a long and tannic aftertaste.

This was a gift from a friend. I am normally not a fan of peppers in my beer. There was just a sharpness in this that did not work for me. Might br fine for those who like peppers in their beer.