Overly Sweet Imperial Stouts

I don't drink any stouts with any flavors anymore. Also wary of anything over 10%

 

You're a little late to the party. Stouts went sweet about 6-7 years ago. Once beers like 'Fundamental Observation' and 'Mornin' Delight' went mega-whale status, the rest of the market made a massive course correction

 

I love the big sweet stout when done right, but I only buy the ones that either: 1.) I've tried before, or 2.) have gotten great reviews here on BA.com.

I love @MrOH's 10% rule, too. I'll drink stouts over that line, but IMO you're probably a bit safer staying under 10% if you're worried about avoiding sickly sweet beers.

 

IMO, some of the stouts commonly derided as being too sweet make great accompaniments to dessert, especially for "non-beer drinkers" who are put off by classic, less sweet/more bitter profiles. I have found it to be a fun and successful way of introducing them to beer flavor profiles totally unlike what they previously had or expected. Hard to beat a fudge/chocolate melting lava cake dessert chased by a chocolate/vanilla infused imperial stout....even if you hate beer.

 

As long as Old Rasputin is available to me (and it seems like it always will be whether I like it or not), I couldn't care less about those surp d' derps... Back in August, I had a draft of a coconut thing at The Answer in Richmond and even bought 3 cans of different variations to bring home and share... I feel like they made my imaginary(?) type-2 worse... I'll pass. And so can you.

 

They're all shit.
Any "imperial stout" with more than one adjunct is probably gonna be shit.

All of the "Top Imprial Stouts " [ shit even Top Stouts minus European ones ] on this website are also garbage adjuncted man baby beers.

Rusty Nail and Marshmallow Handjee? NO.

 

Marry me , you beautiful man.

 

Sounds like someone needs a handjee.


I agree stouts are going too sweet AND too viscous. It’s like drinking chocolate syrup.

 

Anything that sounds like whatever this shit is made of shouldn't even be in the rankings.

Parabola...yes. Parabajava....no.

Plead The Fif...maybe 10 years ago.


Old Rasputin aka Eastern Block proxy Handjee...yes

 

IMHO vanilla can stay outta my beer. Any beer. It's in chocolate, but that's a different kettle of fish all together. Some BA stouts have too much vanilla as well. Finding good straight up Stouts is a pleasurable challenge.

 

Personally, I don't buy adjuncted stouts, and haven't found one dry enough. I've been going through the Boulevard releases and they're all decently mellow but nothing too crazy, and tennessee doesn't get a lot of really hype stouts. I'm looking forward to this year's goose island nonsense though.

 

OK, I'll be that guy. I LOVE Southern Tier Crème Brûlée for all the reasons previously mentioned.
#AdjunctThis

 

I always enjoyed the big syrup bombs in the US. Came to France and grumbled that the Europeans “weren’t doing Stout right”.,. but I now realize these delicious brews aren’t made with copious amounts of lactose, and the junk is not heavy handed. Yeah, there’s cocoa beans and coffee. Tonka instead of cinnamon. Most Imperial Stouts here feel like Imperial Porters in consistency.
And I love them cuz they’re actually done right, after all.

 

Personally I stay away from overly sweet adjuncted stouts. However, I appreciate them because if I want to convince a non craft beer drinker to join me at a brewery I can usually just show them something crazy adjuncts on the tap list and they’re down. Convinced a coworker to go an hour out of the way to Treehouse by showing him there was a stout called Double Shot Pumpkin Spice. Now that same coworker is always asking where we’re going next and will try anything

 

Pastry stouts are a huge no for me. It's like diabetes in a glass.

 

Sometimes it feels like all the speciality stuff has completely taken over though. It’s great that brewers can find ways of appealing to those who don’t love the more traditional offerings. But I swear some places I go it’s really a struggle to get something simple.