My Friends

Arrow Up

Arrow Up
Arrow Down
,
  • Sat
    19
  • Sun
    20
  • Mon
    21
  • Tue
    22
  • Wed
    23
  • Thu
    24
  • Fri
    25
Chicano Park Day Apr 19, 2014 Celebrate the park's status as an internationally recognized art site with traditional dance performances, live bands, keynote speeches and a display of classic low-rider cars. 80 other events on Saturday, April 19
 
Canvassed | Art & culture
A tale of near-death, bloody steaks and unprecedented opulence
News
Why the city can’t maintain enough emergency trucks
Film
Documentary about ill-fated project leads our rundown of movies screening around town
Arts & Culture feature
What could’ve been, what could be and what’s actually happening with the embattled 2015 celebration
Seen Local
San Diego artist’s site-specific installation explores conspiracy theories

 

 
Log in to use your Facebook account with
San Diego CityBeat

Login With Facebook Account

Recent Activity on San Diego CityBeat
 
Home / Blogs / Get to the Pint
. . . .
Monday, Dec 16, 2013 - 124 days ago Get to the Pint

New brew reviews: Sea Monster Imperial Stout

I drink it so you don't have to—you still probably should, though

By Ian Cheesman
beers-sea-monster-primary-image From the briny depths it came...
- ballastpoint.com

In deference to my recent stout series / obsession, I ran out and picked up a Sea Monster Imperial Stout from Ballast Point. It's a hefty sipper at 10-percent ABV, so I strongly recommend that timid souls share this with their ilk. The rest of us can casually shotgun this and scoff at our lessers.

Sea Monster is as dark as the murky depths it references, perhaps allowing some deep brown translucence around its edges. It has the aroma of coffee, as anticipated, but it's more reserved than expected. Don't let the aroma head-fake catch you slipping, though, because it delivers one of the most sublimely roasty flavors I've ever gotten from a stout. It has a burst of roasted coffee and toasted bread without any detectable burnt flavor. It manages to be warming without tasting hot. There's even a little pumpernickel and maybe raisin lurking beneath those layers, but this stout really is all about delivering a syrupy and roasty quaff.

This is an oatmeal stout that clearly strives for best in breed. It doesn't rely on zany additives or prolonged barrel aging to produce character; it proudly stands on the merits of being an artfully structured beer.

 
 
Close
Close
Close