It had to happen sooner or later. With all the experimentation happening since the new management took over, it was only a matter of time before they produced a stout that combined a few disparate brewing traditions. That’s the idea behind Moon Under Water’s Victoria Sticke Fusion Stout, a beer that combines wheat, chocolate and Munich malts to create a hefeweizen/stout – something that is toasted, bitter, and also effervescent and yeasty all at once.
And while it is a brave combination, it was not their greatest experiment to date, in my humble opinion. While I lauded their combination of hefeweizen and bock to create their Victorious Weizenbock, somehow, the combination of flavors just didn’t seem to compliment each other this time around. While they were both present in abundance, they tended to compete for attention rather than blend seamlessly into each other. Black in appearance and opaque, with a lacy, foam head, the beer has a mixed nose of wheat malt, yeast, and toasted dark malts. In terms of flavor, what you get begins with the yeasty, smooth notes of hefeweizen, followed by the mild chocolate notes, toasted malts, and strong bitterness of a stout. All this comes at a respectable 6% alc/vol.
Appearance: Black, opaque, good head, foam retention and carbonation
Nose: Wheat malts, yeast, mild toasted malts
Taste: Mixed palette, wheat and yeast, chocolate, espresso, strong bitterness
Aftertaste: Lingering strong bitterness and yeast
In short, not their best experiment in brewing thus far. But certainly not a poor beer, and their past efforts have certainly earned them the benefit of the doubt with this, the first stout to enter their regular lineup. As we get into winter, I do hope they can be coaxed into making a barely wine or Christmas Ale of some kind. Man, I’ve been craving those lately!