Barrel Aged Northern Goshawk
Trillium Brewing Company

 

 

 

Drank from a 1 pint .9 fl oz (500 ml) bottle purchased at Trillium Brewing Company, Boston, MA
11/22/21
Served in a tulip

Super oily and viscous, near pitch black appearance. The body was topped by a thin, frothy, saddle brown mass that quickly dropped to a thick, lasting collar. There was no lacing whatsoever.

The aroma was solid but understated initially. Mocha notes were most apparent. Semisweet chocolate came to mind. Perhaps some brownie batter and powdered cocoa as well. Medium roast coffee was also noticeable. Good dose of fragrant vanilla too. Nice brown sugar-like sweetness. Touch of booze/barrel. As the beer warmed, the nose became sweeter and punchier. Both of the chocolate and the vanilla were more prominent.

The flavor profile was similar to the nose and just as impressive. Mocha notes dominated. Dark chocolate came through strong. Some brownie batter possibly as well. Loads of fresh vanilla bean too. Sweet brown sugar notes were also apparent. Coffee was noticeable but more subtle than I anticipated. Moderate amount of booze/bourbon on the back end and the finish. The bourbon was definitely more prominent here than in the nose.

Excellent rich, thick, full bodied mouthfeel. Creamy and smooth on the palate. The liquid contained a medium bubbled, moderate effervescence that fluffed up nicely. At 15.6% ABV, the alcohol was shockingly well buried.

Although the barrel character was subtle, and he hazelnut was nonexistent and the geisha coffee was lost on me, Barrel Aged Northern Goshawk was still an impressive pastry stout with a terrific mocha presence and an alcohol prowess that was remarkably well hidden. This beer was rich and complex but also much more drinkable than I anticipated.

Bottled 11/22/21: Collaboration with Horus Aged Ales, it pours pitch black color with a 2 finger thick brown foamy head that faded slowly and left minimal spotty lacing. The aroma is a mix of dark chocolate, vanilla, bourbon, cocoa powder, espresso, burnt coffee grinds, fresh ground coffee, brownie batter, oaky notes, charred wood and nutty accents as it fades. The chocolate, bourbon, vanilla and coffee make for a very complex nose that hits all the right chords.

Tastes of dark chocolate, hazelnuts, burnt coffee grinds, cocoa powder, vanilla, bakers chocolate, smoked grains, bourbon, oaky notes, cola, roasted malts, caramel, molasses, espresso beans, metallic notes, piney hops, chocolate syrup and butterscotch as it fades. The chocolate and coffee dominate for the most part, but the vanilla, bourbon and dark chocolate elements add a lot of complexities while helping to hide the ABV. This was an excellent coffee stout.