Style: Vanilla Stout

ABV: 10.0 IBU: 54.0

98/100
Aroma: 12
Appearance: 3
Flavor: 20
Mouthfeel: 4

Perennial Vanilla Abraxas

What the brewers say

“Abraxas has always had vanilla in the mix, but our vanilla variant has an even bigger punch of rich Madagascar vanilla beans.”

What our panel thought

Aroma: “Cinnamon and cayenne dance above an intense roasted quality. A touch of vanilla beneath the huge cinnamon character along with roast, chocolate, and clove.”

Flavor: “Spicy cinnamon up front with moderate chocolate and roast toward the end of the taste. Light clove spiciness as it starts to warm.”

Overall: “Rich and complex and still well balanced. The spice additions are really well done. None of the individual ingredients stands out in particular, but all contribute to the overall impression of a nice cup of Mexican hot chocolate. The finish is creamy, has good warmth, but isn’t overly boozy. Yum.”

What our editors thought

Review printed in: Porter & Stout (February-March 2018) (View All Issues)


REVIEWS FOR YOU >

Perennial Artisan Ales Abraxas 2016

__Aroma:__ “Strong cinnamon at first, and then some chocolate, vanilla, and cayenne. Notes of chile spice, mole spice, and alcohol notes, as well as light roasted malt aromas, dried cherry esters, and other dark fruits. Resinous hops add a touch of light lemon.” __Flavor:__ “Very mole. The cinnamon is big, with lighter cocoa, paired with caramel and chocolate malt. Rich, complex spicy blend of the standard Mexican chocolate players. Moderately strong alcohol contributes complementary spicy notes and warmth—it’s definitely a sipper. Some sweet dark fruits, possibly plums and dates. The carbonation makes the spice pop just enough without being harsh, and the dryness from the roast makes you want another sip.” __Overall:__ “Everything I want in a Mexican chocolate stout. All the pieces fit together, without any rough edges. It’s a nice mix of flavor, with a rich creamy texture and a balanced slightly dry finish. The spices are nicely subdued, and don’t clash with the high alcohol. Dangerously drinkable.”

Terrapin Richland Reserve (2017)

Aroma: “Homemade ol’ time cough syrup, aged dark chocolate, rum-like alcohol, coffee, raisin, cardboard oxidation, vanilla, and spice.” Flavor: “Surprisingly, the coconut comes first, with coffee trailing close behind. Then the rich sweetness brings up the rear: very big maple, pecan praline, dates, caramel, and rich toffee. Nice vanilla. Warming alcohol.” Overall: “Crazy flavorful beer. So much going on that it tastes more like dessert than beer and so much fun to analyze.”

Perennial Artisan Ales Abraxas

**Aroma:** “Moderate chile spice note up front with a moderate chocolate note and medium alcohol. Like a chile chocolate bar. Some light fruit esters (pear or apple). Spicy aroma, both from chiles and a bit of cinnamon and earthy cumin. Some malt brings toffee, cocoa, and vanilla to the mix.” **Flavor:** “Moderate spice up front with cinnamon and chile flavor. Big chocolate notes, similar to a mole. Light chile spice toward the end of the sip but not overpowering—the flavor seems to be greater than the chile spice. Sweet full chocolate flavors followed by medium sharp chile heat and some cocoa that lingers to mix with the late arriving chile flavor, lasting into the finish.” **Overall:** “Moderate sweetness with a medium chile flavor and a touch of spice. In the beginning the spice seems overpowering but as it warms, the chile flavor comes out and the spice steps aside. Sweet and rich desert beer.”

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