I think I my posts this weekend have had a grumpy tone. I am not feeling particularly grumpy this week, but both topics so far this week have taken shots at things that make me mad. So, allow me to change the tone by turning to something I like a lot, really like a lot. 1000 Monkeys Russian Imperial Stout.
I wrote about it a couple weeks ag0, and this week it is the subject of my Vue Weekly column. I don’t normally make one beer the topic of multiple columns, but this one, in my opinion, merits additional mention. This is because, quite frankly, I have fallen in love with it. I really enjoy this beer.
In recent weeks I have been trending away from complex Belgian ales and intense Double IPAs and toward subtler, more balanced beer. Not a permanent tendency, by any stretch. I think I am just experiencing a bit of palate fatigue and thus looking for something less explosive (Alley Kat’s Bitter Truth ESB may be one example, but more on that next week).
Yet 1000 Monkeys seems immune to my drift toward the quiet. I have selected it from the cellar a few times since first trying it. If I think about it, what attracts me is how amazingly well it combines the various dimensions of intense. Big roast, big chocolate, rich body, layers of fruity esters and an alcohol warmth. All packaged up in a tidy little bundle. It commands my attention but does not weaken my resolve – such a wonderful feeling.
Russian Imperial Stouts are supposed to be the biggest of all beer styles, yet even through that, they come out surprisingly drinkable. Which is exactly what 1000 Monkeys finds a way to do. In the interests of moderation, I never have more than one in a sitting, but I have been finding it a nice closer before heading off to bed.
Plus, this beer will benefit with a bit of aging. Can you imagine how good it might be in a year or two?
March 16, 2012 at 4:29 PM
I’m so glad that this was able to find it’s way to Alberta. Like you say, it’s such a complex Imperial Stout without being syrupy or cloying. And I’m even more happy to see the amount of 6-packs that were stacked on the shelves at Keg N Cork today. I’ll have to pick another 1 or 2 up, because I’m not sure how much I’ll be able to restrain myself (in terms of ageing for as long as I may intend to right now).
I also anticipate the Barrel-aged version that I hear will be coming here within the next few months.
March 19, 2012 at 11:55 AM
Had our “Super Stout” tasting on Saturday night. 1,000 Monkeys was among the 17 entrants. It did not stand out as exceptional, but it also did not have anything offensive. We thought the finish was a little rough, though the alcohol is very well hidden. That was about the worst we could say. It certainly is a great RIS to enjoy on its own, and it also held up very well against some heavy hitters in a tasting format that brings any flaws to the forefront.
March 19, 2012 at 6:49 PM
Interesting observations, Mark. I can see how your group came to that conclusion. I have said in my reviews that I think the beer could stand with a few months to soften, especially at the end. So your findings make sense.
Out of curiousity, what was the overall favourite from the sampling?
March 19, 2012 at 8:59 PM
7 of us went through this lineup:
Bushwakker Falkenstein’s Imperial Stout 2002 9%
Samuel Adams Imperial Stout 2010 10%
Verdi Imperial Stout Black Jack 10%
Homebrew Historical Stout w/ brett 2011 10.8%
Homebrew RIS w/ Rochefort yeast and extra sugar 2010 12%
De Struise Black Albert 2006 13%
Paddock Wood 1000 Monkeys 2011 10%
Homebrew Imperial Stout w/ demerara 2010 12.8%
Deschutes Black Butte XXII 2010 11%
Old Rasputin XI 2008 11.6%
Deschutes the Abyss 2011 11%
Goose Island Night Stalker 2009 11.7%
Avery Mephistopholes 2007 16.8%
Brewdog Tokyo* 18.2%
Dogfish Head World Wide Stout 2009 18%
Bristol XXX Warlock 2006 18.6%
Homebrew Eis RIS w/ 40 Creek and hungarian oak 2010 20%
We put together a winners circle with the following:
Bushwakker Falkenstein’s
Goose Island Night Stalker
Old Rasputin XI
April 2, 2012 at 12:57 PM
I tasted 1000 Monkeys the other day and have to agree with its placement. I found it above average, but not outstanding. What surprised me was how poor the last Old Rasputin was that I tasted. The black malt usage was way over the top, as that was the only flavour that was present.
About 4 years ago we did a blind tasting of a few RIS labels, and the ‘winner’ was Wellington Imperial Russian Stout from Guelph. (note the transposition of ‘Russian Imperial’). http://www.wellingtonbrewery.ca/?page_id=23. In fact, our brewmaster at the time declared it to be the best RIS made in North America. It is extremely hard to find even if you live in southern Ontario, the only area that it is sold. If anyone has tried one recently, I’d love to hear if it’s changed at all.
On another topic, I was fortunate to be given a sample of Innis & Gunn Irish Whisky Cask. I was blown away! And not a hint of the diacetyl that I had been expecting! Although I wouldn’t classify it as a stout, I wish that I could brew a beer like that! (Well I could, I just wouldn’t be able to sell that much!)
April 15, 2012 at 1:20 AM
Being a chocoholic from waay back(although I prefere chocophile), I had some Dutch chocolate with the last few sips of 1000 Monkeys tonight. The particular chocolate was/were the Droste 75% Extra Dark Pastilles. After letting the chocolate melt awhile(coating the inside of the mouth nicely), a sip of the room temperature stout elicited a distinct peppery zing, not unlike what you’d get from a good Mexican Mole sauce. And yes, I’m hoping to age a few bottles…maybe try one as early as late Feb.-early/mid March. But ideally wait a year or so.