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Tuesday, January 13, 2015

Backmasking (Three Floyds)

It's been a while since I've done a beer review. The new rule was to only write about out-of-this world beers. That said, I feel obligated to write about my first beer of the year. This past weekend, a rich and hearty beer was in order. We cracked open this Three Floyds oatmeal stout.

General Thoughts
Look and Smell: This dark brown-black brew had a solid foamy head. This coffee-colored head stuck around as a thicker-than-normal layer as I drank this beer down. It smelled sweet and malty. It has a spicy hoppiness to it.

Taste: This was lighter than expected. It had a thick creaminess that wasn't lessened by the light bitter roast. It was incredibly sugary (not malt earthiness, but white sugar). Then the "it's not normal" part of the Three Floyds method kicked in. As it warmed that slight roasted bitterness got more and more astringent. It was so overpowering that there was nothing good about it at that point.

From the bottle and site:
Backmasking - noun - A recording technique in which a sound or message is recorded backward onto a track that is meant to be played forward. An oatmeal stout. 

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