Total Score: 8.25/10
Yes, Jeremy! I finally got around to reviewing a Bruny Island beer dammit! This was Jeremy’s suggestion. Who’s Jeremy? A guy that sells me beer, you could say that he is a proprietor of a certain establishment colloquially known as a “bottle-shop”, weird huh? Anyhow he’s been bigging-up Bruny Island ever since he visited Tasmania and became the only supplier of their beers in Brisbane. So what’s a Bruny Island? An island in Tasmania. Next question. What makes Bruny Island special? Glad you asked, well Bruny Island Beer Co actually make world-class cheese, the beer is a side project. This Whey Stout is made with whey left over from cheese-making, and if I know whey: it’s thick stuff – theoretically this brew should have plenty of body.
Poured from a 500ml bottle into a nonic pint.
A: I admit – I gave this a bit of a hard pour – like a Moroccan merchant pours green tea into a glass, admittedly beer doesn’t take that sort of behaviour lightly. 20 minutes later: Presents a deep opaque cola brown body with a now thinning 1 centimetre khaki head that looks a bit cappuccino foam-like. 7/10.
S: Is that an Acetate note in a Stout? Weirdly yes. Sweet pear esters mix with light milk chocolate notes in what is one of the most bizarrely pleasing beer aromas ever conjured up in a Stout by any brewer. Colour me very intrigued. Roasty notes linger in the background as well. This is one interesting Stout (mainly for those pear esters) it’s like a pear tart with a chocolate ganache, mmmm. 9/10.
T: Woah, this is a tasty brew. Hits the palate with a campfire smoke that lingers on well after the sun has dawned. That pear ester character has dropped back in the flavour as a minor player to those old Stout favourites: Dark chocolate, roasted coffee, and earthy notes. Finish is the only area that disappoints (and aftertaste as well as a consequence) with a herbal bitterness that pips a bit too close to the sun (i.e. it’s more bitter than I like for this style). 8/10.
M: Medium bodied, pretty decent heft – thick as thieves due to the whey no doubt, micro/dense carbonation, as full-bodied as I remember nitro Guinness being (back in the good old days) – top stuff here. 9/10.
D: Tis a tasty Stout aye, shame the aftertaste detracts from what could have been a near perfect brew. The smoke even has a peaty character to it as well, I love peat! (he’s a top accumulation of partially decayed vegetation or organic matter that is unique to natural areas called bogs, he is). 8/10.
Food match: What’s peat without a hearty Stu?