Strawberry Brulee
Timber Ales

 

Being as how cream brulee is about my favorite dessert, I had to give this a try, despite generally not being a fan of fruit in my stouts.
The pour is stout black with more body that expected for a 6% beer, and was capped with about 4 cm of chocolate brown foam that took it's time dissipating.
The taste was remarkably reminiscent of cream brulee with a strawberry addition, have to give them props for nailing the flavor. Now, as a stout, at best it's a pastry stout, but they deliver on their promise, so take that for what it's worth.
The feel, like the look, is quite viscous; I suspect it's all the lactose that they had to cram in there, Not at all unpleasant, simply unexpected.
OA, For a pastry stout that you could quite literally drink for dessert, it's well done. But I'm not going to go buy a six pack anytime soon.

Dark black in color with a darker thick brown/tan head. Nose was chocolate and coffee, soft though. Taste was also coffee and chocolate but then a soft strawberry comes through. Easy drinking beer, smooth on palate.

 

Wrapping the decadent sweetness of brûlée in an imperial stout. But the additions of strawberries to such stout only highlights the rampant drug use among beer recipe creators.

Its with nearly a cake batter pour that Timber Ales Strawberry Brûlée nestles into the snifter. As pastry sweet scents of brownie, caramel, berry and coffee swirl on the nose, the first sip leans in with cake batter, caramel, butterscotch, dark chocolate and toffee.

As its cakey sweetness wraps around the tongue, it does so with dessert-like fashion, coating the tongue with pastry and sugar to render the session as a slow sipping affair. As the flavors of strawberry show a slight fruit glaze character, so does a nearly strawberry soda taste and feel. Balanced with the reprieve of dark roast coffee, any balance is earthy, soilish and almost smoky.

Finishing roasty-sweet and with a long linger of cake batter and strawberry sodas suggests that this is a beer meant to be enjoyed a few ounces at a time. Its simply too sweet, too heavy and too simple to suggest that any more beyond that is palatable. Diabetes risks should definitely come at a higher than six percent in alcohol content.