Yeti Oatmeal Great Divide Brewing

Yeti Oatmeal Great Divide Brewing

Tasting: September 29, 2013
Style: Stout (Oatmeal)
Beer #: 492

(c)2013 popsonhops

(c)2013 popsonhops

Another Yeti sighting from Colorado’s Great Divide Brewing Company. It’s hard for me to keep all of the Yeti varieties straight. I had to refer back to my old blog entries to keep them straight. So, for those keeping score – here are the tasting portion of my previous Yeti sightings:

Oak-Aged Chocolate Yeti:
Dark pour shows a blood red halo around the outer edge of my over-sized 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 mouth feel. 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.

Whiskey-Barrel Aged Yeti (I was concerned about a rumor of this beer being infected):
I love bourbon/whiskey barrel aging. It lends a wonderful vanilla and oak flavor to a beer. This is simply Great Divide’s Yeti Imperial Stout aged for at least nine months in the whiskey barrels of the legendary Stranahan Colorado Distillery. I loved Yeti and gave it 89 points, so I have high expectations in my head and a prayer in my heart. And here we go……smells okay, a bit boozy. First sip, I get some some strong oak, vanilla and pronounced cocoa powder. I also get a little black cherry and some strong booziness (10.7% ABV) – probably more to do with the bourbon barrel. I’ve heard some describe this as being better than KBS – I’m not so sure about that. Solidly a 95 – and thankfully I won’t break out in a rash.

Oak-Aged Yeti:
This one pours a nice opaque black. It has a nice roasted aroma. First sip impression is a nice mouth feel with some nice roasted, smoky wood over some subtle chocolate and vanilla. I’ll even give it a charred meat flavor. Some nice stickiness builds up on the lips. At 9.5% ABV – I might expect some more alcohol burn – but none is present. I like this just as much as original Yeti — the oak chips don’t necessarily move it up any rungs — but 89 is a solid score. This is a nice Russian Imperial Stout.

Espresso Oak Aged Yeti:
This time a 9.5% ABV stout aged with oak chips and coffee. This one is pretty straightforward. Lots of coffee (dominant), some other flavors earthy wood, vanilla, some minimal dark chocolate – nicely bitter. Not that boozy. I judge a lot of stouts by mouth feel and expect some thick creamy texture. This one is marginal in that department — but not short on flavor. I’ll put it at 89 points.

Yeti (Regular):
Pours dark with coffee colored head. Coffee, chocolate on the nose. Rich mouthfeel but a little fizzy. Coffee dominates at first. Then the hops kick in with a citrus (lemon) finish . Really and interesting and complex combination. here. I do get some earthy notes like oak and leather tucked in deep. Alcohol has perfect warmth. Really nice 89 points.

Onto the my latest Yeti – Oatmeal. Even though they call it oatmeal stout – oats aren’t a dominant ingredient in oatmeal stouts. Brewers use oats for it’s proteins and fats as they lend a creamy mouth feel to these dark brews. This one has a high alcohol by volume (ABV) at 9.5% and here again, alcohol being thicker than water lends viscosity to beer. The twist that this Yeti has the addition of raisins. First few sips and I don’t pick up on the dark fruit, but the mouth feel is certainly smooth, sticky and creamy. Oatmeal Yeti has a boat load of face-contorting heavy burnt toast char and some subtle baker’s chocolate. Actually, it’s a bit too bitter and the booziness impedes a little more than it should. Maybe I’m off today – but I’ll put Oatmeal a few pegs behind the rest of species at 86 points.

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