Convict Hill - Independence Brewing Review
Stouts go way back. And they’ve survived the craft brew onslaught of IPAs to remain one of winter’s favorite beers. Like many styles, however, stouts have treaded far from the originals that made the beer iconic. Dessert stouts, milk stouts, chocolate stouts, strawberry shortcake stouts, and so on. Some of them are good, and others have us craving the original roasted and deep flavors that keep the beer alive.
That’s where we’re hoping Convict Hill oatmeal stout from Independence Brewing can save us. The oatmeal stout is an old recipe with new popularity, and the added breakfast grain offers a smooth finish and silky mouthfeel, or so the story goes. Independence starts their stout with American 2-row, chocolate malt, roasted barley, and oats, and they add a bit of balance with good old Nugget hops. All that together gives us a meal of a beer at 8.0% ABV and 25 IBU.
Just a glance at the traditional ingredients list, and with what I know about Independence Brewing’s legacy, I’m excited to try this stout, hoping it will solidify for me that craveable and original stout flavor.
First Impressions:
On the Eyes--Dark, dark, dark as can be thanks to the chocolate malt and roasted barley that also offer us a milk chocolate head.
On the Nose--Rich, roasted, and chocolatey with a creaminess that will (hopefully) balance the roasted notes we’re expecting ahead.
On the Palate--Rich, roasted, and chocolatey indeed! Dark chocolate strikes first with that touch of creaminess coming through in the silky oat and dry finish that leaves a bit of roasted barley bitterness lingering. Convict Hill is robust and full in body and, dare I say, stout in the way that gave the style the name. It doesn’t lean too far into sweetness but rides that line of bitter malt flavor nicely.
Food pairings: Independence suggests pairing Convict Hill with smoked meats and cheeses, stews and chilis, sweet potatoes, chocolate mousse, pecan pie, and vanilla bean beer floats, but we suggest a classic shepherd’s pie and another stout.
Final Thoughts:
The malt bill of a stout is a great foundation to showcase rich and sweet flavors. And the craft brewing industry has proven this many times. But in the labs of mad scientists things become strange and the foundation is lost in the name of experimentation. I have truly had many ‘stouts’ I could barely finish (but I did because waste not, want not) because the core was lost.
That is not the case for Convict Hill. Keeping their malt bill simple and adding oats is a great way to showcase chocolate and roasted flavors while adding a necessary smoothness. I like that Independence used only chocolate and roasted barely for color and flavor over adding more black malt which can add an acrid flavor to a beer (been there, done that), avoiding the numbness that can come with drinking stouts.
Convict Hill is a fun stout to drink. It’s not too complex, but deep and rich, and certainly not over-sweet or dessert-y while still having a high ABV at a decently low price. I fear many brewers (even some of my favorites) inflate prices by stamping stout on the side of a four-pack and charging you $15 for it. Convict Hill was less than $10 for a six-pack, and it’s a good starter stout, true and strong from a true and strong Texas brewer.
Cheers!
Mr. Brew
Try a couple more from Independence’s iconic line-up: Stash IPA and Austin Amber Ale!