While I was naturally curious about this beer from the jump it wasn’t until Anthony Tallman (head brewer at Burgeon Beer) told me that this was in his refrigerator at home that I went ahead and bought some myself.
So far I’ve yet to be disappointed by anything I’ve had out of the Lomaland Fermentorium and this dark mistress was no exception. It’s funny how one’s palate evolves over time because I can still remember a time when my only association with any kind of stout was Guinness, and I STILL don’t like that stuff to this day.
No longer afraid of the dark, let’s dive into the Modern Times’ Black House on Nitro…
- 5.8% ABV
- 40 IBU
- Yeast – Unknown
- Malts – 2 Row, Oats, Crystal 60, Chocolate Pale, Munich Roasted Barley, Flaked Barley, Midnight Wheat, Carapils and Kiln Coffee Malt (WHEW!!!)
- Adjuncts – Coffee – 75% Ethiopia Hambela/25% Sumatra Mandheling
- Cocoa Nibs
Like it says right on the can, pour hard for a proper head… I LOVE popping one of these knowing I can literally turn the can upside down and let it fly. Do so, and just as advertised a nice, nitroesque lather forms at the surface. Not quite the same as out of the tap, but what is?
On the nose you know just what you’re getting… A coffee, roasty, chocolatey stout that is simply unmistakeable. The only thing you don’t get (or at least, I didn’t) was any hint of coconut. That is, until you drink it…
I think for a lot of folks it’s easy to go overboard when brewing something like this, producing a final product with one flavor in particular dominating the experience but that’s not the case here… Like a salivating symphony, it’s a balanced, creamy joyride with the coffee leading the way, followed by the cocoa with nice, only slightly sweet finish of coconut at the end.
Even if you’re new to stouts, I would have no problem recommending the novice jump right in on something like this. If you drink coffee or are a fan of lattes, you’ll feel right at home in this Black House, and you won’t even need a flashlight.