So this is what it says on the label:
This imperial oatmeal stout is brewed with one of the world’s most expensive coffees. Made from droppings of weasel like Civet cats the fussy southeast Asian animals only eat the best and ripest coffee berries. Enzymes in their digestive system help to break down the bean. Workers collect the bean containing droppings for Civet or Weasel coffee. The exceedingly rare civet coffee has a strong taste and an even stronger aroma.
So obviously I bought it.
Maybe I made the mistake of looking up what a Civet cat looks like just before my first sip. The nose is sharp and smoky at the same time (the beer, not the cat), and this pitch black beer pours with a thin orange head. The first impression you get is that it is a smooth imperial stout until all of a sudden you are hit by strong hickory spice. It is a sharp flavor that lasts with thick viscosity.
In the end, I didn’t really enjoy it, and didn’t even finish my pint (which has happened maybe twice in my life). The smokey, odd bitterness just took away too much of the beer and left me with a thick, sticky aftertaste I needed to wash down with—well, a different beer. I will say my buddy Chad drank the rest, saying it was okay because it was so different. If you’re looking for something different, and I mean different, this certainly is it.
