Prairie Artisan Ales of Tulsa Oklahoma was founded by brothers Chase and Colin Healey. The two brothers are great brewers, but not too keen on writing, since it is next to impossible to find out much information about the company’s history, either on their own website, or anywhere online. This is one of my pet peeves: breweries who do not give us enough information about their companies. Some brewers act like they are Christians in ancient Rome under Nero, having to meet secretly and be as discreet as possible. Just tell us your story, brewers! We want to know! Alas, I digress. I wish I could tell you more about the brewery, but it is all too cryptic.

The ale itself, however, is fascinating. It is, at its base, an imperial stout. This means that it is brewed from dark-roasted, malted grains, and has a relatively high alcohol content. But this imperial stout goes a step further by being aged. Now aging ale is becoming more and more commonplace these days. Prairie Artisan Ales Bomb! (13% ABV) is aged, according to the company, with espresso beans, chocolate nibs (bits of the cocoa plant fruit), vanilla beans, and chili peppers. This may seem like an odd combination, but it is actually the same combination of ingredients (minus the coffee) that the ancient Maya used in their chocolate drinks. So how do all of these disjunctive ingredients taste with an imperial stout?

Everything On Tap Review: Prairie Artisan Bomb!:

Bottle: The bottle is unassuming enough: dark brown glass and squat. The label is white and yellow, with red lettering. I must be honest and say that the label looks a bit amateurish, as it lacks any sort of slick design or logo.

Pour: The color is dark black, and it pours like chocolate syrup. The head is as thick as you make it: it is foamy and thick to begin with, so an aggressive pour could make an outrageously thick head. The head is the color of mocha, and it dissipates slowly, leaving thick lacing.

Aroma: The aroma begins with the expected dark-roasted malt. This is then replaced by the distinct bouquet of coffee, chocolate, vanilla, and a very-present undercurrent of chili heat. It enlivens the senses and excited the olfactory and gustatory nervous systems.

Flavor: Unlike the aroma, the flavor of the added ingredients overwhelms the roasted malt a first. The heat of the chilis, the smoothness of the vanilla, the bitterness of the coffee, and the luxury of the chocolate, are then joined by the sweet, roasted, caramel malts. The chili heat is not overwhelming, but it is definitely there, which is unexpected for an ale. But it is pleasing in its own way. The finish is smooth, offering the same combination of flavors. This is a nice ale, but my main complaint is the lack of synergy: the added flavors are all detectable individually, but they do not seem to join together to form a new, surprising, delightful experience. They remain individual. Still, it is a very nice, artistic effort.

Mouthfeel: The mouthfeel is luscious, luxurious, and orgasmic. This beer has a very high alcohol content (13% ABV), but the ethyl alcohol is all but non-existent on the nose, on the palate, and in the mouth (though not completely missing). It is frothy and smooth in the mouth, and the carbonation is relatively moderate.

Structure: It is difficult to ascertain the structure of this ale. It can be said to be complex and stable, and it did stand up to aging after all. But as I mentioned, I am not sure that the flavors are not each hiding in their own little box, afraid to mingle and create a truly strong structure.

Food Pairing: This ale seems to have been made for spicy Mexican food, or spicy Southeast Asian food. It has the elements of heat, sweetness, and complexity.

Overall Rating Out of 5 Possible Beer Mugs: