There are many imperial stouts that
deserve your attention, but if you are to select just one before the weather
warms up (or one to see in the colder months - depending on location), may it
be this one.
If Founders’ need an introduction, you may
kindly surrender your beer enthusiast’s card right now – and the gun, too. If, however, you are familiar with this
excellent Michigan-based brewery’s work, you will know that their IPAs, stouts
and porters are beers to be reckoned with. Founders’ Imperial Stout is, in short, stands tall
among their very finest while also
being one of the finest stouts on the planet. Prepare yourself for a ballet of aromas, textures and
flavours most sensual.
Two
things struck my attention right from the off: the sharp and boozy raspberry aroma
and the darkest head I have seen of any beer, ever. The aforementioned head
quickly dissipates to virtually nothing. Founders’ Imperial Stout features a gloriously
smooth, low-in-carbonation mouthfeel that is absolutely for this beer's
individual character and flavours.
Founders Imperial Stout is as intense as it is
complex. This remarkable brew boldly boasts sweet, syrupy cherry that dances on
the lips, cacao and brandy that holds the floor upon the tongue, tobacco,
mocha, burnt toast characters that pirouette across the full palate (nearly
drunkenly going arse-over-turkey at the cheeks) before the performance finishes
with an Italian dark roasted coffee and burnt date bow to the audience. It has
to be experienced to be believed.
What hops have been used to balance out the act here, I do not know,
however one does not immediately think of hops during or after the experience.
Moreover,
according to the brewery, no fewer than 10 malted barley varieties have been
used to create this picture of elaboration.
So
delectably smooth, Founders imperial stout even makes Enya sound good. Let the
dance take over your senses while listening to some good music in a comfy
recliner by the fire.
Paired with all day breakfast (featuring: sausages, poached eggs,
veal steaks, pork belly, mushroom and sweet potato hash browns)
My
good friend Karl cooked up this meaty extravaganza of a brunch for me on this
rather chilly October afternoon. There are some elements of the meal that
paired well, others not so well. The imperial stout was absorbed and completely
cancelled out by the veal steak; only upon adding sweet honey mustard and a
smidge of hot English did the combination sing in full, sweetened harmony.
Sausage,
egg and avocado: here, elements of the combination bounced off one another
brilliantly, with the avocado and egg providing textural depth while the
sausage took on a sweet, charred complexity. Then, combining the slightly burnt
hash browns and pork belly (replete with mustard) completed this joyous
experience; an interplay between flavours of char, treacle, pork meat and even
barbecue sauce ensued. The stout did well in slicing through the fat of both
the sausage and the pork belly, thereby readying me for more of... everything.
In
spite of the veal steaks not quite matching, this was a great pairing all around.
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