De Molen Cuvee #5
De Molen: Cuvee #5 (Netherlands: Imperial Stout: 10.9% ABV)

Visual: Black. Still. Thin grey brown dash for a head.

Nose: Slightly salty, medicinal air. Peat and dried beef. Cocoa dust.

Body: Sweet chilli and hoisin sauce. Brown bread character. Sour cream. Dried beef. Plums. Slight funky feel. Slight smoke and salt. Mature cheese. Cherry. Creamy texture. Green peppers.

Finish: Chilli jam. Charring. Bitter. Salt. Green peppers. Slight mature cheese. Sweet chilli. Smoke.

Conclusion: I was worried that the chilli was going to be dangerous here. My last, and previously only, experience with De Molen chill imperial stouts was at GBBF a few years back and was like drinking molten lava. As in the flavour was great but I couldn’t finish a third as the heat just stuck to your mouth. This, this is pretty sweet chilli styled. I had been steeling myself up for a while before going in for the first sip and the relief when it turned out to be manageable was immense.

This is, as seems to happen a lot with varied De Molen Imperial Stouts, is quite a mixed up set of flavours. The chilli is sweet, the chocolate is bitter, the air medicinal, smokey and peaty, the base kind of fruity and mature cheese touched. Out of all this I noticed that a lot of the more dominant flavours were on the savoury end – with, in an unusual twist, it being the chilli that actually gave the main sweet contrast. You don’t get to say that often.

It is a very interesting beer, I don’t see many Imperial Stouts, or even standard stouts, go heavy and all in on the savoury character – with the big malt used there tends to be at least a slight sweet leaning; Less still do you find that savoury matched with such big Islay flavours – usually big harshness like that is matched by bigger sweetness to contrast. For all it is interesting, you may have guessed that a beer I find interesting and a beer I genuinely enjoy are two different things.

I generally appreciate something a bit different, and I can dig this for that. You really can take your time digging into this, almost always finding new notes – but when the new notes you get are such like green pepper it does not feel like you are rewarded so much for your effort. So, a very layered and interesting savoury fest, but one I bounce off when I try to just sit back and enjoy it.

Background: Ok I grabbed this one as it is a blend of Hel & Verdoemenis and Spanning & Sensatie, aged on Octomore and Bruichladdich whisky barrels The words that grabbed me was the Octomore Barrel ageing. I tried Octomore Hemel & Aarde at a London beer show a few years back and it was glorius. I have since been trying to, if not find that beer again, find a beer that comes close. Hel & Verdoemenis variants have been from good to great for me, never tried Spanning & Sensatie, but looking at the bottle it seems that it was an Imperial Stout made with cocoa, chilli peppers and sea salt. Unusual. This was grabbed from Independent Spirit .

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