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Ballast Point – Indra Kunindra – 89

Ballast Point - Indra Kunindra

GRADE: 89

The Ballast Point flight continues with their limited release India-style Export Stout. The menacing octopus armed with spices should be your first hint that this won’t be an ordinary stout. It pours a deep black with very little carbonation. What’d carbonation existed dissipated very quickly leaving you with full glass of heavy black oil. The aroma is very, um, unique. The first thing I thought of when I took a whiff was pencil shavings. If you remember those wall mounted pencil sharpeners at school when you were a kid, you know what I’m talking about. Upon closer inspection it was more chili and curry than graphite and wood.

The first sip brought a medium body and made my tongue tingle with some unlocked carbonation. At first it goes down quick and smooth. Then a slow burn sets in from the pit of your stomach coping up your throat. At 7% ABV, it’s not the alcohol heat. No, it’s something far more sinister. The label explains it is stout with Madras curry, cumin, cayenne, coconut, and Kaffir lime. All that combined sounds like a kick ass Thai dish. All that mixed with a stout? Are you crazy Ballast Point? Yes. Yes, indeed.

You definitely get a good feel for the various flavors as it works its way around your mouth. However, the cayenne spice takes over to wash out the other earthy flavors leaving you with heat. Don’t get me wrong, I love spicy foods but I’m really struggling to get on board with spicy beers. I don’t like dumping beers so I’m going to slog may way through the rest of this bomber. I do this only to respect the brewer.

This is by far one of the most unique set of flavors I’ve ever encountered in a beer but I don’t think it’s for me. I still can’t get the pencil shavings out of my head!

This came from my SD beer rations but it looks like it retails for $7.99. Pro tip: Don’t try slamming one on a hot day after cutting the grass.

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Mike Stuart

Craft beer enthusiast and hombrew dabbler. Part-time writer, sometimes funny.

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