Cherry Imperial Stout
Amsterdam Brewery

Sour Cherry Imperial Stout pours a predicable jet black; any tarnishing effect 9 months aging in wine barrels might have had is made moot by what was probably already an extremely dark, opaque, featureless complexion. It does, however, pour with a delightfully mocha-brown coloured head that, unfortunately, quickly sinks and cannot, despite intensive swirling, ever be resuscitated.

It may be right there in the name, but there's oddly no mention of actual cherries anywhere else on the label or in the brewery's description of the beer. Probably an oversight. It sure tastes like cherries, though admittedly it's difficult to decipher which flavours are contributed by the Pinot Noir barrel (though the dry oaky note that sticks out like a splinter we can probably assume).

The main flavour, however, as one might expect, is that of black forest cake. Chocolate dominates the palate with cherry flavour underlying and, every now and again, a little hit of vanilla. The aroma, on the other hand, quite prominently features an iced coffee kind of profile that registers as more oily, bitter and astringent than the beer ends up actually tasting.

I'm surprised the combination of fermented cherries, brettanomyces and lactobacillus hasn't amounted to more tartness. There is certainly a sour element but it's minor; nothing in the realm of puckering. In fairness, there's a great deal of gooey, fudge-like maltiness to compete with. Actually, it's a bit of a wonder any cough-drop cherry flavour makes it to the finish at all.

Anyone hanging onto the 2014 version of Sour Cherry Imperial Stout would be best served to drink it soon. Despite the specs on paper (wild yeasts, wine barrel aging, 9% alcohol) this doesn't seem to have what it takes for long-term aging (and I can't help but think I might have been better off opening it at the time I bought it). What I'm saying is this beer isn't special enough to save for a special occasion.

 

For a stout as big as it says to be on its label, it looks a bit light. It's got a dark cola brown body that looks black before being held up to the light. A finger's worth of mocha head rests lightly on top and gradually diminishes to a ring on the side of the glass.

Both the lacto and Brett are showcased immediately. A big whiff of sour candied cherries greets me first. It was apparent as soon as I opened the bottle. There's some tart grape skins in there as well. Bakers chocolate and cocoa powder lie underneath. A kick of booziness adds some sweetness while amplifying the cherry character.

The sour cherries are tingly and are more well integrated into the chocolaty character. They zip to the back and continue to near the finish. The cherries still have a candied quality to them. Some tart and slightly astringent grape skins come late in the game, helping to dry out the finish. A suggestion of roastiness helps to further its dryness. There's a little bit of booze in the back as well, but it's well hidden.

This is a very clean and rounded imperial stout. Its tingly fruitiness helps to alleviate some of the weight that's usually associated with a 9% ABV RIS. It's medium bodied with a dry finish.

This had all the makings to be an incredibly unique and flavourful stout; clocking in at 9% with Brettanomyces and Lactobacillus added to the Pinot Noir barrel it was aged in. And for how it sounded, I did expect more. This is a clean straight shooting RIS. I did enjoy its cherry character but I prefer their Tempest.

Bottle at brewery. Cherry above stout aroma. Well blended. Good mouthfeel for the sourness. The Brett is there and well integrated. One year old.Good drinkable, and more or less sipper. Alcohol well hidden.Black with bubbly head. Pricey special bottle , but worth a shot for something different.

Deep brown, near black, wisps of bubbly tan head and not too much in the way of lace. Smell is of chocolate and cherry, roast and something that lightly resembles coffee, a bit of tartness from the cherry is evident as well, a bit of oak as well but this really smells like opening a box of chocolate covered cherries at christmas time. Taste is like drinking a black forrest cake, full on chocolate and cherry, a bit of sourness come mid palate all the way into the finish, a bit of roast as well with a perfect amount of bitterness. Lightly creamy, full bodied with a nice understated carbonation. They absolutely nailed this one, outstanding stuff and easily the most enjoyable beer of the day, I can only wish that they release this in bottles around the holidays.

On tap at Sessions 99 festival.

Beer is black with some tan bubbles. No head.

Smell consists of sour cherry, chocolate, red grapes and oak. Good smell.

Taste is great. Sour cherry, chocolate, oak, vanilla, red grape. Really great.

Medium bodied, low carbonation. Light for a stout but it works well. Quite drinkable. Alcohol well hidden.

Overall, really great. My favourite beer at the festival and the only one that I went back for more of. Doubt we will see this again but I can hope!

On tap at Session 2012, into a tulip. Collaboration with Flat Rock Cellars, aged on French oak with Wisconsin cherries.

Black with a dark brown head of a few bubbles, not much in the way of head or retention. Nose has light vinous and oak, dark fruits, black cherries, cocoa, fudge and a mild tartness. Taste is fantastic, brilliant in terms of chocolate covered black cherries, cocoa, fudge, subtle oak and a light tartness. Black forest cake to a tee. Moderate sweetness, but tartness of the cherries is still pronounced. Mouthfeel is medium, light viscosity and fairly low carbonation. Excellent and perhaps the best imperial stout to ever come out of Ontario. This needs to be made again, and bottled. Far and away the best beer at Session, kudos Ian!