Just had Weyerbacher XIII last night at the Grey Lodge Pub. In a small glass. Thirteen celebrated the brewery's 13th anniversary (last year), so of course the Grey Lodge had it on Saturday for their own 13th anniversary festivities (it was a good time, wish I could have stayed for more). But I didn't get to that, I was there at the wrong hour...So I made up for it at last night's Gary Bredbenner memorial (very nicely done, some tears, good eats, good beers, good friends).
Briefly? Thirteen kicked big beer ass. It's an imperial stout mashbill (five malts and some oats) with made with the Belgian yeast strain Weyerbacher uses for their Quad and Merry Monks. You've got the chocolate from the dark malts -- without the burnt bitterness that often comes with, that I usually like to find in an impy -- but with the curling spice from the yeast, and a dark pitfruit note, probably from the five malt mix. Wish I would have tried this last year, but damn, it's aging quite gracefully.