St-Ambroise Oatmeal Stout
Going through my cupboards and found this one. Best before March of 2007. Dammit why do i keep doing this to myself? Will be interesting to see how it has handled the time. Looks great, black, the slightest bit of light comes through the edges of my glass. Nice two finger, tight tan coloured head, with good retention. Leaves some sticky and somewhat intricate clumps of lacings when the glass is tilted. Very mild level of carbonation with small, fine bubbles. Still has a good nose. Caramel and nutty malts, some oatmeal, and notes of espresso and milk chocolate. Some hints at dark fruit also present, and just the slightest touch of anise. Earthy, mild hop aromas of decaying leaf also hinted at. This is just starting to signs of oxidized malt with its dark fruit and vinous qualities. Creamy oats, a touch of caramel and nuts, and a nice roasted quality, much like a good dark roast. Hints of milk chocolate also come through. Leafy, earthy hops with a mild bitterness show up in the finish to round out the flavour profile. It was much better just over a year ago when purchased. A solid, medium bodied stout. Somewhat creamy, velvety feel has suffered with the age. Nice balance and interplay between the roasted and burnt malts as well as the hops. Somewhat acidic, perfect for the coffee lover who is into full bodied dark roasts with moderate to high acidity. Unfortunately oxidized malts (my fault) are beginning to make their presence felt and detract from what was an excellent oatmeal stout. Still fairly drinkable, considering its medium body, age, and balanced complexity of this brew. Sessionable, although stout novices may have a harder time knocking a few of these roasty treats back. If fresh, highly recommended. If past its best by date shame on you (and me!).