Drank: Dying Embers Imperial Stout (McMenamins)

Crystal Ballroom brewer Drew Phillips wants to make a stout that conjures images of tea, music, fire and chilly weather, inspired by his time in Ireland.

Brewed in collaboration with Dublin anarcho-crust folk band Lynched, Phillips uses the Tao of Tea's pine-smoked black tea, habanero peppers and wintergreen leaves to try to capture the essence of a dying fire on a cold Irish night. He succeeds in a very literal way—Dying Embers (9.6 percent ABV) lives up to Phillips' concept, with just enough heat and smoke to conjure its namesake without being gimmicky or cloying. Smooth on the tongue, Dying Embers starts with traditional flavors of dark coffee and leather, with a hint of roasted vegetable you can probably attribute to the black tea.

You get the magic on the finish: The gentle fruitiness of the habanero comes through and melds with the smoke of the tea to create a chipotle-esque kick with a slow, lingering heat that never overwhelms or distracts from the flavor.

Dying Embers is a dead ringer for Islay Scotch, luxuriously smooth and smoky, an excellent beer to enjoy alone and ponder days past as summer turns to autumn. Recommended.

Willamette Week