Station 26 Brewing Hell Bear

“Enticing pepper aroma, chocolate notes suggest a molé complexity. The flavors are a balanced blend of cocoa on top of peppers, without much overt heat. Very approachable, with light spiciness lingering in the aftertaste.”

**Aroma:** “Cinnamon, cayenne, ashy roast, dark and milk chocolate, and yes, tobacco. The ash is a little unpleasant, but everything else works well together. Moderate mint, with cinnamon and light chile pepper. Deep richness, with notes of tobacco and leather. Chocolate, with a hint of mole spice, and some fruity notes of cherry, as well as chile powder, earth, and maybe a touch of Brett.” **Flavor:** “More chocolate that other Mexican chocolate stouts, with the cinnamon and cayenne being fairly subdued up front. The flavors grow the longer the beer sits on the palate. Chocolate mint, with cinnamon, vanilla, and just a hint of vanilla spice. A rich, creamy mouthfeel reminiscent of oats or lactose in the grain bill. The capsaicin and alcohol heat hits, then fades into the aftertaste, leaving a vague Thin Mints finish, along with more heat. A very balanced finish.” **Overall:** “Love the body of this beer, mainly because it is so chewy, but then it finishes dry and hot, making you want more. So much complexity, which is typical of the style, but it blends together better than most. It’s quite smooth for a beer with chile spice—nicely subdued, but still present enough to add an interesting background. It’s a nice mix of sweet, chocolate, spice, and roast.”

Smooth bourbon aromas with seeping vanilla, milk chocolate, dried cherries, and toffee. Rich, velvety flavor—soft, creamy body—with assertive bourbon layered atop silky chocolate-coated dark fruit. Warm, inviting finish, with a spiciness to cut the sweetness. Well integrated.