Redux Review 0024: Founders Doom Imperial IPA

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What happens when you age a bourbon barrel-aged Imperial IPA in the best way possible? Today, we’re here to find out.

Without question, Founders (Grand Rapids, Michigan) Backstage Series brews are the hardest beers for me to obtain. Demand and hype are through the roof. Most shops only get one case, which in terms of the 750 ml servings these beers are doled out it, equals just twelve bottles per store. To make matters worse, these beers typically see release on a Monday, during what would traditionally be considered normal working hours. Last April, when Doom was released, I managed to snag two bottles. I immediately reviewed one while it was fresh, and scored it 94 points, one of the better Backstage Series beers that I’ve had.

I decided to squirrel one away, just to see what happens — and I aged it the best way possible; for one solid year, this bottle has remained in my fridge at a constant 38°F. With one year (and probably a few days), we’re going to crack the crown and see what we’ve got.

For those new to this beer, Doom is a bourbon-barrel aged version of Founders Double Trouble (rating: 93 points). It was previously known as “Hand of Doom” when served exclusively in their taproom; it was selected in 2013 to see a wide release in the Backstage Series.

My initial review went like this:

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Appearance: 14 of 15 points
Aroma: 14 of 15 points
Flavor and Palate: 33 of 35 points
Drinkability and Overall Experience: 33 of 35 points

Final Score: 94 points, or outstanding on my rating scale.

So, what’s happened to this beer over the span of a year while stored in optimal conditions? Let’s see…

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The pour produced an average size, soapy head that diminished fairly quickly. There were lots of carbonation bubbles zooming to the top of the drink; the beer was golden in color and was brilliantly clear, with not even a hint of particles or sediment. Lacing was good, leaving weepy sheets of thin foam.

On the nose, not too much has changed since our initial visit — bourbon barrel collides with tropical fruit hops. We’ve got coconut, vanilla, and pineapple up front, with touches of grapefruit and orange peel. It’s almost like the barrel contributes some sweetness; there is a definite caramel malt backing, but the vanilla and somewhat woodsy/spicy barrel amplify the sweet level. As it warms, the vanilla and coconut notes show more, along with a dry twist of lemon peel.

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The age of this beer shows up on the taste; it’s not wholesale radically different but Doom is now drinking more like an American Barleywine instead of an Imperial IPA — up front, grapefruit, coconut, and pineapple. It’s initially sweet but turns moderately bitter after the first couple of swishes in the mouth; the bitterness is balanced by a solid note of caramel. The once-juicy fruits have turned dry, leaving only hints of faded pineapple, grapefruit, and spicy vanilla. The finish is warm, with a hit of the 10% alcohol, a nice layer of bitterness thanks to grapefruit rind and pine, and a layer of hot bourbon. This beer is medium-bodied, with a medium, creamy mouthfeel.

This is still a very nice beer, and easily one of the better barrel-aged IPAs around… (barrels and IPA tend to rarely go together, in my opinion…) but as you might have expected, Doom was better fresh. I do think if you have a bottle of this and it hasn’t aged in a fridge, you will probably be in for worse results. While quite drinkable (and enjoyable!) you’ll find this is now more like a Barleywine than an IPA.

Founders Doom Imperial IPA, 89 points. Price: $12.99 US for one 750 ml bottle.

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