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Olde Oyl Provides for a Tasty Russian Imperial Stout

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Looking for a tasty Russian Imperial Stout?


Second Self Beer Company has just the beer for you. Perfect for this winter season, it has a solid amount of body, booze, and flavor. That beer is their Olde Oyl.


When I received cans of Olde Oyl for review, I saw that the label described it as an Imperial Stout, which seemed quite enticing. And, at 11% ABV, I knew I was in for a boozy experience, especially as it is Second Self’s booziest beer.


The aroma that greets the consumer is a roasted smell from the black malt and as well as some astringency.  On the palate, it is appropriately boozy and dry on the palate. The black malt is neither sweet, nor terribly bitter (astringent). I also got cola-esque flavors, as well as some coffee, throughout the palate experience and on into the finish.


It is also semi-smooth on the palate, which makes for easy drinking. While it is not easily sessionable, due to its heaviness, it is more easily drinkable due to its softness on the palate and not so much bitterness.


I really enjoyed this beer - it sort of reminded me of a Russian Imperial Stout, but is not as bitter and it feels looser. Of course, once I looked this beer up, I discovered it is a Russian Imperial Stout, but with a couple of twists. It also has coffee and oatmeal, making it a Russian Imperial Coffee Oatmeal Stout(!). The coffee, as I mentioned above, was noticeable. It must be due to the use of oatmeal that this beer is more flavorful and, perhaps, less bitter than one would expect from a standard Russian Imperial Stout.


In any event, if you’re looking for a tasty, fairly sessionable, Russian Imperial Stout, then Olde Oyl may fit that billing perfectly. One other observation I have is that it would be phenomenal if this beer were to be barrel-aged. While it already tastes delicious, Olde Oyl is a type of beer that would have its flavor enjoyably exploited by additional aging.



In the meantime, you can still enjoy this tasty take on a Russian Imperial Stout.



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Guest Saturday, 24 February 2018

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