Casino Beach
3 Floyds Brewing Co.

 

Appearance - The beer was slick, black and appearance with dark tan bubbles crowning the pour.

Smell - Dark fruits and raisins, led the way with notes of molasses and booze.

Taste - I detected raisins, cognac, coconut, and ripe strawberry. The rum notes were pretty in offensive with the light banana in the initial taste. In the finish, there was a strong presence of molasses.

Mouthfeel - this seemed a bit stickier than the average DL variant.

Overall - This was a solid beer to share with friends.

 

 

Had Oct 15, 2022

Taking risks aren't just for betting, but it also applies to breweries when they decide to brew a stronger, sweeter stout that's famous in its own right, but then add toasted coconut, bananas, rum, champagne and sauternes flavor from barrels. This lord just keeps getting darker and darker.

Jet black and pouring like ink, 3 Floyds CAsinou Beach alerts the nose with a strong, savory and sultry blend of coffee, cocoa, whisky, spice, port wine, coconut and sherry. As the inky elixir hits the tongue, the taste is enlivened with the sweetness of brown sugar, blackstrap molasses, toffee, honey and caramel with hints of chocolate, cream and dried fruit.

As the stout extends across the middle palate, the sweetness keeps on a malty path. A rise of espresso, baker's chocolate, toasted coconut and campfire char keeps the session hefty before the spices of rum, champagne and sauterne tease the palate with a gentle dry prickle. Trending warm with booze and oak, the late palate trends coconut-like with vanilla and caramel with those savory aged port and sherry savory qualities.

Full bodied, pleasantly chewy and playfully cloying, Casino Beach finishes malty, spicy and very warm. With impressions of sherry and coconut lingering in aftertaste, this calls for a long, patient and sipping session with high rewards and a surprising rate of savoriness if you can tolerate the combination of sugar and spice.

 

 

This one pours a very dark looking black color, with a small head, and no lacing.

This smells like toasted coconut, caramel, vanilla, roasted bananas, spiced rum, oak, dark fruit, and maple.

Like most of the barrel aged Dark Lord variants I’ve had before this one, it’s significantly better than the base Dark Lord. Despite the mélange of barrels and the addition of coconut and banana, it’s not anywhere near as sweet as the regular old Dark Lord. The rum barrel is the dominant barrel here, adding some oak and spice there, with caramel notes as well. There’s some dark fruit – I don’t know if that’s the Sauternes barrels, or the naturally dark fruity notes of the base Dark Lord – that beer always tastes like black cherry to me. The champagne barrels do not have any noticeable influence to my palate here. There’s more coconut than banana here, actually helping the balance the beer with the nice toastiness of the coconut, and the almost roasted dry quality of the banana.

Despite how much more balanced that I figured it was, it’s definitely still a heavy beer, with a pronounced thick mouthfeel. There’s not much booziness.

This is one of the more inventive Dark Lord variants I’ve had yet – it’s quite tasty.

 

Glossy dark black with a short brown head dispersing to a velvetty curled ring.

One of the roastier recent variants, the banana is as if deeply caramelized and more savory, pairing with mild toasted coconut and cocoa dusted date as well as a unique zippiness and heat from the champagne barrel(?). To be clear, neither the coconut nor banana are very prominent, but the coconut does emerge more as it warms, sort of like a flan.

Unusually drinkable.

Like a next-level extra version of Dismembers Only, which I quite enjoyed. This is big and boozy, with very pronounced coconut and banana flavors. The rum is nuanced and mild, which works to its benefit, given the tendency for rum barrels to take over a beer. I love the sauternes treatment, which is also an accent rather than a bully. Minimal coffee, thick chocolate syrup, and condensed milk.