Dosvidanya - Vanilla
DESTIHL Brewery

Beer Geek Stats
From:
DESTIHL Brewery
 
Illinois, United States
Style:
Imperial Pastry Stout
ABV:
12.5%
Score:
+8 ratings needed
Avg:
4.38 | pDev: 1.37%
Ratings:
2 | reviews: 1
Status:
Retired
Rated:
Nov 20, 2017
Added:
Jan 14, 2017
Wants:
  2
Gots:
  0
No description / notes.
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Recent ratings and reviews.
 
Rated: 4.44 by cd34 from Illinois

Nov 20, 2017
Photo of StonedTrippin
Reviewed by StonedTrippin from Colorado

4.33/5  rDev -1.1%
look: 4.5 | smell: 4.5 | taste: 4.25 | feel: 4.25 | overall: 4.25
as if this already awesome stout really needed anything added to it right? well, behold the power of vanilla here, this beer is amazing, currently on tap at falling rock. black and inkny in the glass, but holding near a half inch of really dark and fizzy mocha head, looks intense, smells intense too. all the heavy grains come first in the nose, coffee and char, bitter and black, with the vanilla adding a lot of creamy sweetness to the aroma, really balancing out some of the earthy nature of the malt base with a sugary richness that was not there in the original, strong notes of good whiskey too. the flavor mirrors the aroma, with a ton of vanilla battling the dry bitter dark malts, which seem to be at another level in this beer, so intense, the blackest of the black. licorice and tobacco and whiskey again are all there on the tongue, but instead of a bitter slow fade on the finish, we get this really excited fresh whole bean vanilla complexion come in, turn it a bit sweet, but introduce brown sugar, espresso, and ice cream notes to this, really beautiful. its a lot of vanilla, but its nowhere near too much in my opinion, and the beer would now seem almost incomplete without it now, its just meshed in here so well. the booze is still strong, no doubt about it, but a really layered and appealing glass of beer, the alcohol does not detract from that. sticky on my teeth too. amazing fresh real vanilla flavor here, it really belongs. some of my favorite beer i have had from these guys yet!
Mar 19, 2017