In true craft beer fashion, the Double Trouble Brewing Company currently has no brewing facilities to call their own. Their website states that their “underground fortress” is currently being updated. So, instead they operate out of Wellington Brewery, a giant of the independent Canadian beer scene, based in Guelph.
Double Trouble’s website describes how owners “Claude and Nathan” had an idea of the kind of brew they wanted to sell, and how Ontario craft beer legend Paul Dickey, Double Trouble’s Brewer, turned their idea into a beer. I won’t be reviewing their flagship brew Hops & Robbers Extra Delicious IPA here. Instead, I’ll be trying their French Press Vanilla Stout. Oui, une stout à la vanille.
Double Trouble Brewing Company: French Press Vanilla Stout – First Sip
French Press Vanilla Stout pours a dark brown, almost black, colour with a thick layer of foam that slowly dissipates after my multi-stage pour. I smell the sugary aroma of, you guessed it, vanilla as I take my first sip. Its taste matches the smell, but, rather than tasting overpoweringly of vanilla, this brew has a roast-y quality that allows the lightness of the vanilla to augment its rich and malty base. Like other stouts, this one has a watery mouthfeel, which matches its other qualities well.
Double Trouble Brewing Company: French Press Vanilla Stout – Last Sip
In the spirit of transparency, I admit that I’ve had a soft spot for vanilla-flavoured things since Coca-Cola Vanilla came out. But beyond just tasting like vanilla, this is a complex stout.
With its roast-y backbone and delicate vanilla flavour, this goes well with mixed nuts, dark chocolate, and anything salty. I don’t generally have more than one or two stouts in a sitting. And even though this is a nice one with a relatively low alcohol percentage, especially for a stout – 4.8% ABV – it’s a bit too rich for me. I suggest enjoying this brew to start off your night, or as a sugary winter warmer.