One of the only reasons I picked up this beer was because the cap was protected under, what looked like, an inch of black wax. It was this same wax that kept me out of said beer for at least 5 minutes while I tried to open it. I couldn’t pry it off (too thick), I couldn’t use the bottle opener to just rip through it (too THICK) and I wasn’t about to set it on fire to melt it (fire hazard or something). So I ended up taking a butter knife to the side and getting just enough of it off that I could slide in the opener and pop it off.
What was my reward for this struggle? The sweet sweet smell of hops coming from a stout. I poured it out into my glass and watched as a giant brown head formed, pretty much taking up half the glass. It took three more attempts to get the entire bottle into the glass. That’s stout for ya…
Mark had tried it the night before and “warned” me that I should let it warm up a bit. Of course I totally ignored him and jumped right in, because that’s what guys do; tell me to do one thing and I do the opposite! When it was cold, it was a little on the harsh side when you first start to drink it. Within three or four pulls, the sweetness comes through.
Knowing that I was going to be up for a while watching a movie (Death by China..very interesting documentary) I took my time drinking, allowing it to warm up. Throughout the movie, I could taste the changes happen. By the time I was done, it had a smokey flavour with some residual hops taste.