Tag Archive: Imperial Stout


Brooklyn Black Ops

Brooklyn: Black Ops (USA: Imperial Stout: 11.5% ABV)

Visual: Black. Moderate coffee brown layer on top.

Nose: Vinous. Sour grapes. Vanilla. Chocolate dust. Bourbon. Bitter chocolate. Bitter coffee. Hazelnuts. Creamy ice cream. Vanilla and chocolate. Slight chilli warmth.

Body: Hazelnuts. Caramel. Frothy. Bitter chocolate. Molasses. Vanilla toffee. Grape and white wine notes. Sour cream. Light black cherry.

Finish: Coffee. Chocolate ice cream. Hazelnuts. Vanilla. Toffee. Bitter chocolate. White wine.

Conclusion: Yes, I am blasé. Very blasé when it comes to Imperial Stouts, but despite that Brooklyn’s Black Chocolate Stout holds a place in my heart. No it isn’t perfect, yes it is boozy, but it is just so damn earnest. Rough as a badger’s arsehole at times, but such a kick of flavour.

Anyway, that’s a review for another time – I bring it up as I was expecting the base of this beer to be roughly similar, instead this thing is smooth as silk. Froths up easily and feels very easygoing for 11.5% abv. In fact it has an almost ice cream or milkshake chocolate character in both feel and taste. There’s a big bitter chocolate flavour that comes in after as well, mixing luxury chocolate with that cheap guilty joy of thick unhealthy milkshakes.

The bourbon notes in this are actually quite subtle, it comes across more as vinous, white wine like notes than anything I would usually associate with bourbon. I mean there are vanilla and toffee notes, but nowhere near as heavy as I would have guessed. It gives a surprisingly fresh feel to the beer. The strange things is that the vanilla, while not a main note, can still gain an almost cloying edge near the end of the beer, not quite sure how it manages that.

It is very nice, very big, big bitterness, big roasted character and subtle oak ageing. The usual problem with beers this price comes up. For example, quality wise, this one is in the same ballpark as, say Bristol beer Factory’s Ultimate Stout, or the whisky aged variants of their Russian Imperial Stout. Those on the other hand are much cheaper and just as good. I repeat, this is nice, smooth and complex to a great degree. It is well worth trying, just be aware for the cost you can get quite a few similarly good beers.

A very chocolate, roasted and subtly oak aged beer that makes great use of its milkshake like texture. Not the best, but very complex and very nice.

Background: Didn’t think I would find this in the UK, but once again Independent Spirit of Bath came through for me. I love the bottle label text on this

“Brooklyn Black Ops does not exist. However, if it did exist, it would be a robust stout concocted by the Brooklyn brewing team under cover of secrecy and hidden from everyone else at the brewery. Supposedly, “Black Ops” was aged for four months in bourbon barrels, bottled flat, and re-fermented with Champagne yeast, creating big chocolate and coffee flavors with a rich underpinning of vanilla-like oak notes. They say it’s vanishingly rare. We have no idea what they’re talking about.”

Anyway, that pretty much explains what it is. This was drunk with friends, while being very amused at my friends’ confusion on playing Antichamber for the first time. Oh that game is a complete brain fuck.

Bumaye

8 Wired: Bumaye (New Zealand: Imperial Stout: 16% ABV)

Visual: Black. Rim of suds.

Nose: Raisins. Figs. Fruity red wine. Brown sugar. Hint of smoke. Dates. Fruitcake. Coconut. Treacle. Nougat.

Body: Syrup and treacle. Charring. Liquore texture. Bitter chocolate. Coffee notes. Nougat. Spiced fruit notes. Cherries. Truffles. Red grapes. Cinder toffee.

Finish: Very bitter chocolate. Glacier cherries. Shortbread. Coffee. Bitter red wine. Brown sugar.

Conclusion: So it’s that time again, insanely high abv, barrel aged Imperial Stouts. Ok, I’ve got a lot to say on this one, so give me a moment to sit down and compose my thoughts. Though mainly the sit down part. My alcohol tolerance has gone with age.

This things tastes like those cherry liquore filled bitter chocolate sweets you can get. Very harsh at first, but richly rewarding. The massive bitter chocolate even manages to push the pinot noir influence into second place for influences on the beer and that is saying something. Not to say that the barrel ageing isn’t influential, especially in the aroma, it just isn’t the number one influence.

Speaking of the aroma…daaamn.. seriously if anyone can make a beer that tastes like this smells then I will love them for at least five minutes. Maybe even six. There are dark fruits, coconut, red wine, nougat. It is like someone took all my favourite Imperial Stout elements and put it in one haze floating over the beer.

The body just can’t live up to that. Sorry, it just canna. It is great though, nougat through chocolate then down into a finish of red wine…through chocolate. I did mention chocolate has a big influence right? On the other hand there are so many elements that make it almost triflesque with the fruit and wine rising up, but a trifle layered in chocolate fondue. That analogy also just about fits with the spiced side of the fruit you get. Presumably someone had soaked the fruit for the trifle in rum, because, why wouldn’t you?

It is spicy, dark, refined and heavy. Great, even if not quite what the aroma promised. When you accept what it is you find something not entirely unlike an alcoholic Turkish delight and lovely at that. Albeit with much more bitter chocolate.

I very much enjoyed this, the closest comparison I can find is the 666 version of hel and verdoemenis, though I would say this is the sweeter take. This happily manages to stand alone on its own two feet, maybe not the best, but as the unique thing it is it manages to make itself the best in a crowd of one.

I’m glad I’m sitting down. Wow that was good beer.

Background: 8 Wired have been my favourite brewery from NZ for a while now, so when I got the chance to get my hands on this Pinot Noir aged Imperial Stout, well of course I did.

Old World Russian Imperial Stout 2013

Brewdog: Old World Russian Imperial Stout (2013) (Scotland: Imperial Stout: 9.5%)

Visual: Black. Larger charcoal touched head than expected.

Nose: Roasted hazelnut. Milky chocolate. Some roasted hop character.

Body: Sour cherry tang. Milky chocolate. Cloying cream. Roasted nuts. Twigs. Slight pepper character.

Finish: Roasted nuts. Cloying cream. Bitter earthy hop touch. Slight cherry notes. Pepper.

Conclusion: Hmm, not bad. Wow, again I damn with faint praise huh? Ok, here’s the thing – in my youth this would have blown my little brain. Smooth chocolate, small tart notes, roasted character and that cloying cream back than I now associate with Bristol Beer Factories’ stouts. There are touches from so many stout styles all shoved into this one beer. Shown to a young me this would have a been a bowling ball of new experiences crushing my brain.

Nowadays? Well it is an above average Imperial Stout. I am so blasé. It is well made and I like that they have taken the cloying cream element and pushed it against the fruit like tartness. It pushes that element a bit further than most and gives it that bit more effect, which is cool. However despite that the base beer doesn’t quite rise to the occasion, it seems to be clamping down on those interesting elements rather than letting them shine.

I think it is partly because they are going for something closer to the more traditional Russian Stout style, which I will admit it does well. There’s earthy rough hops, that sour elements, and, while I’m guessing the smoother chocolate is more new Imperial Stout style (I guess – not a beer historian) it doers mostly trend towards the older elements. While I don’t complain about the more roasted and traditional elements I do dislike when they hide the cool tricks brought to the game.

Then again, I’m a blasé beer snob and alcohol aphorist. This is a good mix of old traditional and new tweaks, it just is far from the best. I am however glad to say that it would have blown a less blasé me’s mind. I’m just getting old it seems.

Background: This is not the original Old World Russian Imperial Stout, the original version was basically just riptide in a cooler bottle. This is a whole new beer, in a cool bottle. I had tried this on tap a while back and it didn’t really grab me, so the bottle languished in my cupboard for a while. However bottle and tap can vary so I dug it out for a try and a quick review. This was drunk while listening to Moonlight Sonata (1st Movement) Meets Metal, which was kinda cool. As always I am not an unbiased actor on Brewdog beers, or someone who can use a camera well.

Brewdog Lumberjack Stout

Brewdog: Lumberjack Breakfast Stout (Scotland: Imperial Stout: 15.2% ABV)

Visual: Black. Still dark caramel rim around the edge but no head. The body turns treacle brown at the edges.

Nose: Treacle toffee. Molasses. Smoke. Stewed black cherry. Slight roasted hazelnuts. Hot porridge. Eccles cakes.

Body: Honey. Flapjacks. Bitter chocolate. Smoked meat. Blue berry. Dry digestives. Light chilli seeds. Raisins.

Finish: Figs. Treacle. Black cherry. Molasses. Dry bitterness lasts out most of the other elements. Raisins. Toffee. Grain whisky,

Conclusion: The long anticipated Lumberjack Stout. I honestly can’t remember how many ingredients are in this one. I’ll google it and add the details to the background before I put this write up online.

This is very big and boozy In a Brooklyn Double Chocolate Stout style, but the smoke means that it is intensely drying as well as nigh sickly sweet and boozy. It comes in big and leaves you desiccated from the alcohol and character. It is meaty and chewable as well, like a meal in a glass.

There is huge range, from sweet fruit to smoked meat, sweet toffee and treacle and finally harsh smoke. This harsher, dryer character is actually quite welcome after a range of recent ultra sweet stouts, and it helps really ground the beer, making the meat and digestive elements more what you remember that the moments of intense sweetness.

In fact because of that, when the forthright sweetness comes through it is much more appreciated. During both the dry and sweet phases the beer prickles your tongue with alcoholic tingle. These elements makes the beer a roller coaster between elements, rising you high, taking you low and shaking you around.

It is a rough edged one, between the booze and the flavours it never really refines any of its edges, and this results in it having an almost grain whisky fire at times. The smoked meat flavours can become a too heavy and salted. Pretty much each element can push to far at times, but you accept that as it is all part of the ride. So a rough roller coaster, but strap in as it is worth it for the fun.

Background: A long time in coming this one, first heard of something like two years ago, when Tim Anderson made the recipe, which included coffee, oatmeal, maple syrup, blueberries, an bacon. Then they aged it for best part of a year in rum, bourbon and whisky barrels. By the time the name came back up on my radar I had completely forgotten about it, looked it up again, and realised I really must try this. When I found out it was keg only there was only one thing to do. Head to Brewdog Bristol and try it. As always I am not an unbiased actor on Brewdog beers.

Whiskebeest

Wild Beer Co: Whiskebeest (England: Imperial Stout: 12% abv)

Visual: Black. Still. Small dash of a head.

Nose: Salt rocks. Barley. Smoke. Fudge. Medicinal touch. Bitter chocolate. Brown bread.

Body: Bitter and milky chocolate mix. Barley. Honeyed whisky. Oat cakes. Apples. Toffee. Very smooth. White chocolate. Coffee.

Finish: Alcohol air. Some charring. Bitter chocolate. Whisky. Slight smoke. Chocolate fondue. White chocolate topping.

Conclusion: A whisky aged wildebeest. Now Wildebeest by itself was a very good and extremely luxurious imperial stout that suffered only from the flooded market of excellent beers of that style.

This, being whisky aged, enters a similarly flooded field. Seriously does everyone barrel age their Imperial Stouts now? Not that I’m complaining or anything. Anyway, the time it oak has made it even smoother, the only harsh notes are in the aroma where it hints at the Islay aged time. The body has just become even more luxurious in the notes it brings out.

The chocolate fondue is now added to with some new frothy white chocolate notes which makes it feel more dessert like, kind of like layers of cake with cream in the centre and flakes on top. The whisky ageing has added to this, but it is remarkably subtle for the most part. The first few sips does have it very up front, but it quickly blends into the background. Enhancing the beer rather than being the main course.

It is very much smoother, almost too smooth at times as it loses a bit of the thick texture. Despite that it never loses the huge flavour leading to the odd contrast of barely felt beer, yet still filling the mouth with flavour. It causes much confusion for this drinker.

That element doesn’t prevent the beer having so many layers, with toffee touched and lightly spirit backed indulgence adding greatly to the beer. It feels like a mix of whipped frothy, bitter, milky and white chocolate all heaped high.

Very much a dessert of a beer, and much more that Wildebeest, so much so that it carves out its own niche. It is not perfect due to the texture feel but that mix of chocolate elements is enough to make unique beer that is unlike the others – the white chocolate notes especially are very distinctive. Still not quite one of the very best, but enough to bring a new experience to me, and lets face it – the very best in this field is insane.

So, yeah, try it if you can.

Background: Could they have made this beer’s name more of a pain in the arse to spell if they tried? On the bright side it made me realise I had misspelled wildebeest in my review of it, so some up side there. Anyway, this is wildebeest aged in highland and islay whisky barrels then mixed together. This is the last of the Christmas barrel aged trinity from Wild Beer Co, and possibly the most anticipated. Picked up from the ever excellent Independent Spirit of Bath. Drunk while listening to the old standby of Anti-Flag.

Peche Mortel

Dieu Du Ciel: Péché Mortel (Canada: Imperial Stout: 9.5% ABV)

Visual: Black. Large creamy brown froth head.

Nose: Bitter coffee granules. Bitter chocolate. Dry roasted peanuts.

Body: Rich coffee. Sweet chocolate front; bitter chocolate back. Fudge. Apricot. Frothy. A custard touch.

Finish: Oatmeal. Bitter coffee beans. Slight condensed cream. Rich and rounded. Kiwi touch. Very roasted character with lots of bitterness.

Conclusion: How to get across the character of this beer? From the notes above it looks pretty much like a standard new age Imperial Stout doesn’t it? That is because it very hard in those notes to get across how immense the level of coffee is. Like Beer Geek Brunch Weasel the coffee has numerous layers to its character which I had to resort to pitifully summing up above as “Rich coffee” and “Bitter coffee beans”. I need to learn to be a better wordsmith.

The coffee is very bitter, however the beer uses smooth chocolate and fudge at the sides to keep the intensity in a manageable range. It also uses the texture to similar effect, the frothy nature a good contrast to allow the coffee to have its moments of power without making the overall beer too one note to drink happily.

The intensity has reinforcing elements as well, with a rough roasted character backing it up. That and the coffee are the two elements that last, and you find them still present long after each sip. These enduring elements allow an unbroken continuity of beer consciousness throughout the whole experience. From the first moment you start drinking you will not find a second that you are not aware of the beers complexities until long after you have finished the last drop.

Outside of the coffee it has few divergent notes from your expectations, it is more stripped down and focused on coffee than most beers at this level of quality, however it makes up for that by really pushing the coffee quality through the roof. It does better than Speedway Stout in the bitter coffee stout stakes, but the crown still goes to Beer Geek Brunch Weasel. However to lose to that beer is no great flaw, this, much more intense beer, is the harsh edge of the complex coffee Imperial Stout range and a lovely beer.

Background: This is a big one, Dieu Du Ciel have been impressing me since I first got my hands on some of their beer earlier this year, and this is probably their highest reputation beer, being their entry into Rate Beers top 50 beers in the world. Even more than that, just as I was about to drink it I had a quick twitter conversation with Independent Spirit, who also raved about it. Expectations were high. This beer, the name of which means “Mortal Sin” was made with fair trade coffee and drunk while listening to a bit of Dethklok.

Hr Frederiksen Væsel Brunch

Mikkeller: Amager: Hr. Frederiksen Væsel Brunch (Denmark: Imperial Stout: 10.7% ABV)

Visual: Black. Dark chocolate froth.

Nose: Roasted. Sour dough. Bitter coffee. Smoke.

Body: Bitter. Very bitter chocolate. Chocolate cake. Raw coffee beans. Oats. Lots of roasted nuts. Complex coffee elements as it warms, Chestnut mushrooms. Smoke. Salt touch and rocks. Toffee.

Finish: Bitter coffee. Milky coffee touch as well. Raw chocolate. Oars. Roasted nuts. Kiwi. Very long lasting. Molasses. Liquorice. Smoke.

Conclusion: Years on Beer Geek Brunch Weasel is still one of my favourite beers despite immense competition, and as an Imperial Stout it has faced some immense competition within the style. Since this is partially that beer, mixed with another huge beer, we must ask, are they better together? Two becoming larger than the sum of their parts?

Well…No.

However it isn’t bad like say, a mix of tories and lib dems shall we say. Thank fuck. I’d have to wash out my tongue with bleach if it was that bad. Anyway, random political non sequitor that has probably pissed off half of my readers now over and done with. So, the beer!

The coffee that defines Brunch Weasel is here in full and rounded flavour, and similarly it has much more complexity that can be defined in just the word “coffee”. It has all the layers of fine quality coffee as well as all of the beer itself. The limitation comes in that the base beer does not feel as thick and creamy, instead tending towards more roasted and smoke filled flavours. Without that counterpoint this is a much more bitter and more harsh flavoured beer, still smooth to drink texture wise, but rough on the taste.

There is some toffee and chocolate cake sweetness, but for the most part even the chocolate is bitter as hell, and leads into the long lasting, drying and smoke filled finish. The oatmeal of the beer seems more an actual flavour than a texture element that I usually find it as.

So a heavier and harsher beer, more towards a standard Imperial Stout in roasted style and sour dough notes, and more towards Speedway Stout in bitterness level. Probably that description has made someone realise that this is just perfect for them, but it is laying it on a bit heavy for me.

The thing is, despite that not being my preferred style, I am enjoying it. That shows a level of craftsmanship I can respect. There is a lot of flavour, lots of salt and smoke, complex and interrogatable coffee, sour dough and roasted stout style, chocolate, toffee and more. That is huge and on a smooth texture with the alcohol feel floating as a warning but without compromising the experience.

So, not my particular thing, but despite that has very much earned my respect.

Background: This was another contender for my thousandth review slot. Beer Geek Brunch Weasel was one of my earliest anniversary beers and still one of my favourite. This being a blend of that beer and Amager’s Hr. Frederiksen huge Imperial stout made it sound like an excellent beer to celebrate with. Best I know not many bottles of this were made, though I couldn’t tell you how many (Brewdog says 200, but another source says that is only the yellow wax topped version which has more coffee). Drunk while listening to a bit of old school punk with “The Germs”

George Cognac Barrel

Mikkeller: George!: Cognac Barrel (Denmark: Imperial Stout: 12.1% ABV)

Visual: Black and leaves a viscous sheen. Purple red touch in the light. Chocolate froth around edges and zero carbonation on the still body.

Nose: Thick chocolate. Liquore and roasted nuts. Toffee. Chilli seeds. Bitter red wine. Armagnac. Paprika. Plums.

Body: Red cherries and glacier cherries. Mulled wine. Frothy. Chocolate liquore. Fudge. Bitter chocolate. Oily feel. Nutty. Spicy sherry. Orange fruit sugars and fruit pastilles.

Finish: Cinnamon stick. Shortbread. Treacle. Mulled spice. Alcoholic orange jellies. Bitter coffee.

Conclusion: Talk about viscous, this thing leaves an oily sheen around the glass and a thicker rich oily feel around the tongue after you have swallowed. The liquore like texture froths up as you roll it around your mouth coasting every inch, and trust me, it uses every inch to deliver the flavours.

It flavour is bitter chocolate spiced up and spirit influenced in a darkly decadent way that reminds me of Dark Horizon. Lot of rich warm spicy notes amongst punishingly bitter chocolate and backed by subtle sweet notes. Admittedly it isn’t as punishing bitter as Mikkeller Black, but then again very little is.

Like a lot of these style Imperial Stouts it feels very chocolate liquore like, here with hints of spicy sherry and subtle orange fruit sugar notes. It all brings to mind a transgressive, self indulgent feel of risqué flavours.

For a similar styled beer Dark Horizon wins out, for a Mikkeller Imperial Stout Beer Geek Brunch Weasel is better and feels more like a beer and so wins my heart. This however still stands out as a silk like and luxurious beer with contrasting challenging flavours that make it a wonderful oily thick thing of its own.

Another Imperial Stout that only suffers if you compare it to the insanely good competition.

Background: How many beers does Mikkeller turn out anyway? Plus they seem to barrel aged variants of pretty much everything. Anyway, this one should be a bit special, it is one of rate beers top 50 beers for the world (an Imperial Stout, in their top fifty list? I’m shocked, shocked I say). Anyway, cynicism aside I’m a big fan of Mikkeller so was looking forwards to this. This was another beer that was a contender for my 1000th review.

Bourbon Romanov

Brodies: Bourbon Barrel Aged (Jack Daniels/Jim Beam) Empress Romanov Stout (England: Imperial Stout: 12.1% ABV)

Visual: Black with caramel froth head.

Nose: Milky coffee. Bitter chocolate. Vanilla toffee. Black cherry. Soft with no alcohol feel. Elderberry liquore(or how I would imagine it to be).

Body: Liquore like. Very bitter chocolate. Bitter coffee. Roasted. Vanilla edged. Fudge. Froths in the mouth. Shortbread. Very thick texture. Cake sponge. White grapes.

Finish: Bitter coffee. Roasted hazelnut. Vanilla yoghurt. Cake sponge. White wine and juicy grapes.

Conclusion: This is one of the big guns of beer, creamy thick texture, huge bitter coffee and bitter chocolate. Initially that is all you get, but trust me on this one when I say there’s more to come.

But before we get onto that, we need to first spend a bit more time on the texture. Seriously this is a heavy duty, almost milkshake thick beer, and yet the aroma does not hint at but the barest drop of alcohol. How does it do that?

Ok, that little digression gave me time to acclimatise to the beer’s sheer bitter chocolate and now I can give it its true examination. Now you get the soft toffee, cake sponge and vanilla, all I presume bourbon ageing notes slowly seeping their way in. They are gentle notes around an intense body that, while more alcohol touched than the aroma, is nowhere near its abv.

Finally as you get towards the end of the beer, fully acclimatised, and more than a touch inebriated, you get the oddest elements. A slight white wine and juicy grape freshness that is enough to pull the beer back from the edge of being too heavy to handle.

Even with that it is still a raw and massively bitter Imperial Stout in the Speedway Stout mould, but those small tweaks make me much amenable to this beer over the more publicly lionised Speedway. Huge, intense, and maybe just a touch too raw at times, but gives more than enough with that, that it is well worth it.

Background: Interesting, when I looked for more information on this I found that there were several Bourbon aged versions of Romanov, with Jack Daniels, Jim Beam and a mix of the two aged versions. I have no idea which version this one is. I have a short tweet conversation with The Barley Mow where I drank it and Brodies who made it, trying to establish which version it is. Will let you know if I get any luck. (UPDATE: Brodies confirmed it is a mix of Jack Daniels and Jim Beam aged, many thanks!)I have drunk a few version of Romanov now, and first drank this version after a catch up with my family. I was a tad too merry that night to do a write up, so I returned a week later with notepad in hand. As you can tell, I am a fan of the varied versions of this beer. Also the Barley Mow is an excellent little beer haven tucked away behind the Bristol train station, highly recommended.

Ten FIDY

Oskar Blues: Ten Fidy (USA: Imperial Stout: 10.5% ABV)

Visual: Black. Creamy frothed up brown head.

Nose: Roasted yet smooth. Milky coffee, very rich. Fudge. Distillery air. Slight cloying cream.

Body: Creamy. Sweet. Condensed cream and milky chocolate. Bourbon touch. Very smooth. Fudge. Becomes more bitter late on in the beer. Raisins.

Finish: Bitter chocolate orange. Slight roasted hops character. Bitter coffee. Bitter grated chocolate flakes. Slight gin air. Slight tart black cherry.

Conclusion: Well, damn, this came from a can? Ok, I am used to craft beer in a can now, but a big imperial stout? That is a new one, let’s go!

It is, big that is, a mix of sweet and bitter aroma into an indulgently sweet and smooth as silk body, then finally into a forceful bitter finish. Even better the bitterness rises throughout the beer, interlacing with the sweetness mid body to create new experiences throughout the beer lifecycle. It is like a book that changes slightly every time you read it.

Oh, yes I forgot to actually mention exact flavours didn’t I? Chocolate, coffee, fudge, condensed cream, ok frankly you know the score. You have most likely had imperial stouts before, you know the various base styles an imperial stout can have, and you know that it is how they implement it that makes the difference.

Here, as you can probably tell, they do it with style, balancing the journey so that no one element dominates. It is a bit spirit touched though, now this does give it nice bourbon like flavours, but also that spirit air that shows the not quite integrated alcohol. Still, the strength also seems to bring subtle undertones of dark fruit with it so I can take that trade off.

So a few alcohol based flaws, but still a great massive imperial stout that is well with hiking through the flaws, the occasional rough elements are well worth the journey.

Background: Some days you just want to relax with a big Imperial Stout. Monday was one of those days. So I did. Yes it took me until Friday to put the write up online. I am lazy. Anyway, Oskar Blues for some reason I always accidentally call Osaka Blues, I blame Japan. I’ve drunk a few Oskar Blues beers before, including a few on Cask at GBBF. This is my first review however. Drunk while listening to Ulver: Childhood’s End, both trippy and relaxing, perfect for relaxing with strong beer.

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