Dry and roasty, great dark cocoa profile. Leaves you wanting another sip! 4.5/5 stars.
I really like Crux Fermentation Project. Their beer is consistently good, and a fair amount of their product is consistently great. Plus, the tasting room in Bend, OR is amazing! Seriously one of the top outdoor spaces I’ve visited.
Now on to beer. I told you in the last post that red ales were my gateway into IPAs (and other styles). Stouts were my gateway into craft beer, my first and best (beer) love, and it’s still a style that I return to again and again.
This particular stout is an excellent classic example of the style. It pours with a chunky tan head that laces heavily on the glass. The aroma is dusty cocoa and dark roasted coffee beans, blending back into chocolate bar. On first sip, the bitterness of the hops and dark malts overwhelms everything else. It is dark, and it is bitter, like taking a bite of baker’s chocolate thinking it is a candy bar. With each subsequent sip, and as the glass warms, the bitterness subsides and its true depth emerges. Notes of medium-dark coffee and cocoa swirl, then hints of caramel emerge. It moves across the tongue smoothly and solidly without becoming heavy. It’s the feel of a knit blanket, soft and comfortable without weighing you down. The finish is semi-dry, leaving a hint of cocoa but no sweetness. It’s a perfect beer for drinking with dessert, as it cuts through any fat and sugar to reset the palate while simultaneously enhancing the dessert with its chocolate notes. I would recommend a pairing with peach pie, personally.
A Beer a Day 