Armada
Stadsbrouwerij de Pelgrim

Beer Geek Stats
From:
Stadsbrouwerij de Pelgrim
 
Netherlands
Style:
Russian Imperial Stout
ABV:
11%
Score:
+7 ratings needed
Avg:
4.37 | pDev: 2.06%
Ratings:
3 | reviews: 3
Status:
Active
Rated:
Nov 08, 2023
Added:
Mar 26, 2016
Wants:
  0
Gots:
  1
No description / notes.
Recent ratings and reviews.
Photo of MattDecker
Reviewed by MattDecker from Texas

4.31/5  rDev -1.4%
look: 4.25 | smell: 4.5 | taste: 4.25 | feel: 4.25 | overall: 4.25
Look: pitch black, medium tan head
Smell: sweet, boozy, plum, malt
Taste: malty, chocolate, plum, stone fruit, oaky, bitter on the blackened (not cloying or drying though)
Feel: interesting! Full bodied, low carbonation and the Irish whisky imparts deeper flavour but it doesn't feel as heavy as a BBA. The fruit notes are lighter/air-y-er(?).
Overall: I like it! It's very good. Its thicker like a BBA but also thinner(crisper?) than that. If I had 1 criticism, it would be the whisky seems to have imparted a little more oakiness/woodiness than I prefer. Great complexity, unique and very enjoyable.
Nov 08, 2023
Photo of Ciocanelu
Reviewed by Ciocanelu from Romania

4.3/5  rDev -1.6%
look: 4.25 | smell: 4.25 | taste: 4.25 | feel: 4.25 | overall: 4.5
Black color with really dark brown head. Aroma has dried fruits and some smoke, like dried, smoked plums with cacao on top. Taste starts slightly sweet with dark fruits but gets quite bitter and roasty towards the finish with a dark chocolate note. Full bodied with low carbonation. A quite complex tasting imperial stout, really nice.
Nov 13, 2016
Photo of Marius
Reviewed by Marius from Netherlands

4.5/5  rDev +3%
look: 4.5 | smell: 4.5 | taste: 4.5 | feel: 4.5 | overall: 4.5
33cl bottle. Pitch black pour with a fine tan head with OK retention. Smells of milk chocolate, cocoa, leather, roasted malts. Tastes bitter sweet, with notes of caramel, toffee, milk chocolate, cocoa, peanut butter, vanilla ice cream and mild whiskey. Soft mouthfeel and medium-low carbonation. An outstanding Russian imperial stout.
Mar 27, 2016