Sacajawea's Stout
Bertram's Salmon Valley Brewery & Restaurant

Sampled on--tap at the brewery in Salmon; mixed half-and-half with a Hazelnut Ale to create the NutSac beer that they offer, and the flavors meld perfectly, nice and sweet, nutty and still roasty. Real Good.

Grunt at share. Slick pour, flat brown. Roasty, nutty aroma, malty. Taste is more of the roast malts, chocolate. coffee, burnt toast with a little sweetness.

 

another old school but really well fashioned beer from these guys, which seems to be their thing. this is the kind of beer none of these trendy newcomers would ever make, maybe could ever make, and seems to me firmly rooted in an earlier era of craft beer. i could only imagine tasting this in a time before big barrel aged imperial adjunct stouts, it must have been the most smooth, full, and flavorful thing anyone had ever had. this is like velvet in terms of texture, big bodied but soft and round, really light on carbonation, but not at all heavy to me. there is some sweetness from the grain in the middle, a caramel note, maybe some english crystal or something, and a bit of molasses and brown sugar long cooked richness as well, but the back half of this isnt sweet at all. there is nice medium almost neutral chocolate character to this too, like a tootsie roll or something, and a deeper, unbrewed but fresh ground coffee character as well from the darker barley. some nuttiness here also, the grain layers really unified, and this is warming from the inside out. not enough beer around like this anymore, kind of a relic in terms of a recipe, but i dig that in this style, and the execution is there. ill look forward to a pint of this in my future!