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FiftyFifty Totality

American Imperial Stout

9.9%
25
473 mL
Club:
$7.99
Retail
$9.99
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Origin: Truckee, CA

Style: American Imperial Stout

Hops: Undisclosed

Malt: Undisclosed

Profile

FiftyFifty Brewing kicked off their craft efforts in 2006 and has been riding along the route of the micro-brewery ever since. They create a lot of different styles but have been running it all with a small, tight crew of brew-heads. The past few years have been a struggle for FiftyFifty, with almost every craft brewery staring down a more difficult path to the customer and handling the closure of their tap rooms. But FiftyFifty is hanging in there with a leaner slate and by offering up their beer to thirsty travellers in farther away lands. So now you can get yourself a can of their work where you may never have before. There are less than a dozen beers currently available, but with nearly 300 different brews produced under their name, FiftyFifty is no stranger to seasonal or limited release beers - as things get back on track you can expect them to return to their innovative takes on classic styles. The Totality Imperial Stout is based on the American style, stronger and darker in body, with a sweet malt character. Serves well at 10°C and can cellar for up to a year.

Look

Pours a dark, inky colour that’s completely opaque with light carbonation. A thin ring of chocolatey bubbles rests around the top of the glass.

Smell

On the nose you’ll find chocolaty notes, mild light-roast coffee, sweet caramel, and a lightly toasted grain from the malt.

Taste

Follows what you’ll find on the nose, tasting of dark chocolate and toasted malt qualities. Complemented well by dark fruit of figs, black cherries, and raisins. There’s a sweet note of caramelized brown sugar and it mixes well with the booziness. The body is smooth and carries the flavour on the palate for quite a long time. Finishes up with a warm, smooth feeling and a touch of sugar left behind.

Pairing

Pair it up with something off the grill - juicy grilled chicken breast with sautéed asparagus would do well.

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