Christmas. The joyous holidays. Injuries, waiting to hear back from second jobs, moving to a new house, not having a couch for said new house, packing, you know. Oh Noel. To quote my favorite cinematic masterpiece: “Hallelujah! Holy shit! Where’s the Tylenol?”
Lot’s going on lately. At last, I can start to get down some of the reviews I have and hopefully tap into the cache of luxurious beers I’ve been gifted over the past couple of weeks. I’ve literally been too tired to sit and have a beer, because I would probably cry if I cracked open my Delirium Noël and then fell asleep one sip into it. So, here’s the last beer I enjoyed: Dogfish Head Chicory Stout, (5.2% ABV). I was intrigued because this is made with chicory, a coffee substitute, and I work at a coffee roaster, and am currently brewing my own coffee donut stout using a recipe from Brooklyn Brewshop.
I was initially surprised with how quickly the head dissipated, as a fan of Nitro Milk Stout this came as surprise to me. There was a fleeting, tan colored head. As for appearance, let’s be real here it’s a stout so there’s only so much I can say. Black, not as thick as I had expected.
What I really admired in this beer was the aroma. The chicory is very noticeable, it gives of a coffee aroma, hints of chocolate, roasted malts, an almost leathery smokiness, and there were slight hints of alcohol underneath it all. It definitely had a “roasted” smell to it between the malts and the chicory.
The beer itself tasted first and foremost like malts, followed by the chocolatey-coffee (or rather, chicory) and a constant smoked flavor. You can definitely taste licorice in the end of the sip, making for an all around smooth drink. At some points it almost felt like an iced coffee, to be honest.
I don’t often review stouts, and I’m trying to get more into them. I hope that the one I’m brewing will start to give me more insight, because I often overlooked this beer family and am quickly realizing that I rather enjoy it.