Tasting: April 18, 2013
Beer #: 457
My aging brain plays tricks on me. I could’ve sworn that I’ve had Great Divide Chocolate Oak Aged Yeti – but there I was in the beer aisle on my phone searching my website in disbelief. I guess after 450 different beers, I was bound to lose track. In my brain’s defense, part of the problem may be that there are six unique Yeti beers. After this one – the only Yeti that I’ve yet to capture is the Belgian variety (no surprise – eh?).
Chocolate stout really is made with chocolate. Brewers will use powdered cocoa or melted chocolate as an additive. While yeast consumes sugar to produce carbonation and alcohol, milk sugar found in chocolate is not consumed by the yeast. The rich creamy sweetness usually passes on to the finished product. A couple of my favorite examples are Young’s Double Chocolate Stout and Southern Tier’s Choklat.
Dark pour shows a blood red halo around the outer edge of my oversized snifter. Not much of a head in the 9.5% ABV imperial stout. First few sips and it’s a bit more roasted grain than chocolate. There’s potent oak flavors and rich mouthfeel. The chocolate is bitter baker’s chocolate but it lends itself nicely as a compliment to the earthiness of the oak. They suggest pairing this with a NY strip steak – I can see that, but it will have to do with my shrimp and pesto pizza. I’d call this one at 91 points.
Check out the links below to read my thoughts on the other members of the Yeti family below.