Style: Oak Aged Milk Stout with Poblano Peppers, Cinnamon, nutmeg, and vanilla bean
Bottled On: 3/26/14
From: Everett, MA
Brewery’s Note: “Mexican-style milk stout brewed with poblano peppers, aged with cinnamon, nutmeg, and vanilla beans in oak barrels. Sips like a fresh, creamy cinnamon roll!”
The beer pours a deep and muddy brown, sitting in the glass as near-black. The beer forms a nice big, light tan head that does not last at all, and falls away to a ring on the glass. The beer’s body is dark and murky, making it totally opaque. On the nose, the beer smells of fleshy pepper, slight oak, and bright metal. On the tongue, the beer tastes sweet and then lightly spicy on the finish. Slight acidity works its way in on the finish as well, as very subtle oak tannin works in bitterness. In flavor, the beer begins as fleshy pepper, moving into smooth coffee with strong vanilla creamer, and then finishing with nice, very soft pablano heat. As it warms, I do start to sense cinnamon just on the crest of the finish, though it is quickly lost to the other flavors. The aftertaste is where I start to get milk-covered oak flavors, which is interesting and rather pleasant. In the mouth, the beer feels above medium in body, with a silky creaminess, and little to no carbonation. After the beer leaves, the mouth is left wet in the middle, yet dry and slightly astringent on the sides. The roof of the mouth also feels rather sticky. Overall, I’m a little on the fence with this beer. It does not taste like a ‘creamy cinnamon roll,’ as Night Shift’s website suggested, but it does have a nice slight pepper kick, as well as some fleshy vegetable flavors. I do wish the cinnamon was a little more dominant, and a little more oak character wouldn’t hurt it either. In fact, many of the flavors could use an extra jolt here to help make this mellow brew stand a bit bolder on the tongue. This is not a bad beer by any means, but for what it was billed as I had high hopes that weren’t achieved.