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Rating: 4.0/5 (14 votes cast)

Beer Profile

  • Brewery: Great Divide Brewing Company
  • Website:
  • Country: United States
  • State: Colorado
  • Style: Russian Imperial Stout
  • Malts:
  • Hops:
  • ABV:
  • IBUs:
  • Tasting Notes:
  • Preferred Glass:
  • Food Pairing:
  • PHM Grade: A

Great Divide Yeti Imperial Stout

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I was going to wait until I had a collection of Imperial Stouts in order to do a sampling and determined which one I enjoy best. Unfortunately, that plan failed after this Yeti had been staring me down for two weeks (I still might get around to my idea). I will say that diving into this beer without having any dinner has given me a bit of a buzz. I love a good Stout any time of the year and since today’s rain cooled the temperature, it felt appropriate to bust out a warming, hardy beer.

I’ve been impressed with every Great Divide beer I’ve tried. They are quickly propelled themselves to one of my favorite breweries over the last year. What I have before me is a top notch example of an Imperial Stout that is down right gorgeous (blame word choice on buzz). Like most big stouts, the dispending was thick, black, and glorious. Looking at my snifter I could not help but smile at the garnet liquid with mahogany highlight and dense coffee colored head.

The aroma was intoxicating with an initial blast of intense chocolate, coffee, and roasted malts. I could make out the 9.5% ABV by it mild alcoholic tingle, but for the most part plays a minor role in the aroma. It was somewhat salty and bitter (from dark malts) with a nice infusion of grassy hops. On the whole it has a very inviting smell and reminds me of a fondue. Various dark fruits are noticeable as well.

Bold, rich, dark chocolate, roasted bitterness, burnt caramel or toffee, and hoppy are adjectives I’d use to describe the taste. The mouthfeel is creamy, silky, and finishes on the heavy side as expected. As I sipped, the balance between the roasted bitter grains and the hops (75 IBUs) became apparent. Both added a vibrancy to the beer while the ABV become more noticeable as it warmed.

I happened to have some Blue cheese in the fridge and upon reading that it would be a good pairing on Great Divide’s website; I decided to give it a try.

Point Reyes Blue (Raw Milk): A crumbly, yet creamy, thick cheese that is slightly salty and very mild. Yeti lifts the cheese off the palate while the bitterness from the malts and hops replace the cheese. The overall aftertaste is subdued. The two seem to cancel each other out.

Maytag Blue: Much more salty than the first cheese, it finishes dry and does not stick to the palate as much. A lighter mouthfeel gives way for the Yeti to take over. The salty smell of the beer and the flavor of the cheese match up quite well.

Get a bottle!

ABV: 9.5%

Grade: A

Great Divide Yeti Imperial Stout, 4.0 out of 5 based on 14 ratings
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Comments
  1. “They are quickly propelled themselves”
    “I could make out the 9.5% ABV by it mild alcoholic tingle”
    “while the ABV become more noticeable as it warmed.”

    “(blame word choice on buzz)”

    Ah yes, the buzz! 🙂

    Barry — June 4th, 2010, 6:43 PM
  2. Tom, I’m right with you on being impressed with Great Divide. And I love me some Yeti.

    Noel — June 5th, 2010, 2:07 PM
  3. Barry – hilarious!

    Michael — June 7th, 2010, 8:34 AM
  4. Well played Barry. I’ll blame it on the “buzz” rather than my poor writing/grammar any day.

    Tom — June 7th, 2010, 9:31 AM
  5. Haha…good stuff here. By the way Barry, knowing you’re a stout guy, if you haven’t yet had Yeti (in all its various forms), I highly recommend.

    Noel — June 7th, 2010, 12:31 PM
  6. Had one of these a few weeks ago. I thoroughly enjoyed it, and thought it compared pretty favorably to my favorite stout, Stone IRS.

    Andrew — September 6th, 2011, 3:11 PM
  7. Andrew,
    I am currently laying down a ’10 & ’11 Stone RIS. I’ve never had it fresh so I need to do that in order to have a point of reference for my aged ones. Yeti (and variations) are some of my favorite stouts. Thanks for your thoughts.

    Tom — September 7th, 2011, 7:25 PM
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