Hyperion
Mortalis Brewing Co.

 

 

 

 

This one pours a dark black color, with a small head, and not much lacing.

This one smells like creamy almond, vanilla, marshmallow, caramel, toasted sweet coconut, sweet coffee creamer and milk chocolate.

This is easily one of the best non-BA stouts I've had from them so far, perhaps second only to As Above So Below. The interplay of coffee/coconut/almond is so well done, each one bleeding into the other with complementary flavors. The coffee used is sweet, creamy, vanilla, caramel, and lightly fruity. The almond is almost like an almond liqueur flavor, creamy, and silky, and the coconut is honestly the star of the show, with a toasty and decadent goodness to it.

This is creamy, medium bodied, with a very silky and velvety mouthfeel to it. There's no booziness here at all.

This is absolutely decadent and near the top of the game for pastry stouts.

I have no idea about the real availability, but from the brewery: Almonds, Haitian Cacao, and Toasted Coconut are met with Ghost Bear Coffee from Mostra. The combination provides layers of dark chocolate, sweet nutty coconut, and strong espresso.

Poured fridge cold to a tulip. Nose is strong almond and brewed cacoa nib. Color is a deep, opaque used motor oil brown. Forget about seeing a head on this...some remnants of mocha bubbles are suppressed by the gravity, so you end up with some floating iceberg pools. First sips are crazy amounts of cacoa nib liqueur flavored by almond...reminds me a lot of the cacoa nib liqueur you can get in the Dominican Republic. Upon reflection, considering Haiti, from where they got the cocoa nibs, is on the other side of the DR, it makes perfect sense! It’s not your typical kind of “chocolate” flavor, but it’s really special. There is a subtle coconut flavor on the mid-palate, with a hint of some strong coffee on the back. Mouthfeel is extremely viscous, very much like Anchorage Blessed, which is probably from the coconut. The coffee seems very subtle in the mix. No alcohol burn, no boozy warming. As it warms in temp, it gets a little sweeter, never cloying, with more of the almonds coming out. More of the coffee creeps in. Very easy to knock back, but the viscosity lends itself to being a sipper. Overall, it’s dirty, chewy, sweet, with a lingering taste of everything in there. It has a dessert vibe, but not in a child’s dessert way. This probably would be nice reduced over some crepes or in a tiramisu.

Color me a Mortalis fan.