Backmasking is an Oatmeal Stout which Three Floyds lists as a pub-only release. The term backmasking refers to the use of reverse recording over a track, a technique once popularized by the Beatles. Pleasant aromas resemble vanilla over roasted malts with a strong focus on chocolate, as if outlined by burnt toast. It smells a little like brownies with a touch of walnut, topped by details of Kahlua, whipped cream, and a touch of smoke.
The palate opens smooth as toffee sweetness flows into chocolate grains. Oatmeal, toast, and dark roasted coffee fill the middle register, heading toward a dark body of cacao. Hops gently twist the back-end in a dull bitterness, enclosed by a thin outline of orange. The finish fades into a cola reminiscence. Mouthfeel begins quite smooth, wet like a milkshake or heavy cream. The finish develops a dry, mineral quality with faint acidity. Drinkability is nice and easy.
Having loved all the hoppy beers from Three Floyds, I was curious to see how they handle malts. I’m satisfied where I find an agreeable balance of bitter and sweet elements. I appreciate the rich chocolate flavor. It doesn’t quite taste charred, but theres a high degree of malt roast happening here. This may be a little uncharacteristic of the traditional oatmeal stout. The vanilla detected on the nose isn’t so much apparent on the palate. This is different enough to stand out from the rest of the pack. Overall, it’s a pretty solid beer, so I recommend it.