Canned Imperial Stout? Ten Fidy and Cinnamon Rolls

It’s not every day that I get a chance to drink great craft beer from a can, especially not an Imperial Stout. Today is my lucky day, since my friend Ingo (of Sad Robot Brewing fame) was kind enough to bring me a can of Oskar Blues Ten Fidy (it was released at Systembolaget earlier this spring) when he was visiting Finland recently. I have really good experiences from trying some of their other beer (Dale’s Pale Ale, Deviant’s Dale and G’Knight), so have quite high hopes for this one. I baked some Cinnamon Rolls earlier today also (recipe inspired by the one found here), which I had planned to enjoy while sipping on the beer. Hopefully the flavours will complement each other.


  • Brewery: Oskar Blues Brewery
  • Country: USA
  • Style: Imperial Stout
  • ABV: 10.5 %
  • Size: 355 ml
  • Bought from: Gift
  • Beer Advocate
  • RateBeer

I don’t have much information on this beer, but what I’ve gathered from around the internet, it is an Imperial Stout, has an ABV of 10.5%, has been brewed with 2-row malt, chocolate malt, roasted barley, and flaked oats, and has been bittered to a whooping 98 IBU. There are some rumours floating around on homebrew forums that the name comes from the fact that the final gravity of the beer is 1.050 or perhaps 10.50 degrees plato, but it is more likely that FIDY is an acronym for Fuck the Industry, Do it Yourself (this was also what founder Dale Katechis stated in their Brew Dogs episode). Anyways, it’s not everyday you get to try this complex of a beer from a can, so am really looking forward to having a taste!

[easyreview title=”Oskar Blues Ten Fidy” cat1title=”Appearance” cat1detail=”The beer pours pitch-black and you can directly see the beer is very viscous. Almost looks like motor oil pouring out of the can. A tan-colored fluffy head is formed with the pour, but it collapses quite quickly, leaving brown drapes of lacing along the glass. Looks really delicious!” cat1rating=”4.5″ cat2title=”Smell” cat2detail=”The aroma is really nice as well, and I get tones of dark chocolate and vanilla in the beginning, followed by roasted malts and coffee. These are balanced by some sweet caramel tones, which hint the taste will be sweet as well. The aroma is rich and strong, even though I still have a slightly stuffed nose from just having a flu. Can’t tell at all that the beer is 10.5%, as the alcohol is well hidden behind the other flavors. Really nice and inviting aroma!” cat2rating=”4.5″ cat3title=”Taste” cat3detail=”The flavour is similar to the aroma, beginning with some roasted tones dominating. Here, the chocolate and vanilla aren’t as strong, rather I find that the roasty and toasty malt tones are in the center together with notes of coffee. Behind this you have a slightly sweet bready maltiness, that ends in a semi-dry and quite bitter finish. I prefer slightly sweeter Imperial Stouts myself, and I like how this one is balanced by the huge bitterness. Again, I can’t tell this is 10.5% ABV. I get a slight warming feeling in the mouth, but no boozy flavours. Really nice!” cat3rating=”4.5″ cat4title=”Mouthfeel” cat4detail=”The beer has a really thick and full body, which together with the low carbonation level makes this a great slow sipper. Not a beer to drink in the sun or as a thirst-quencher, but it definitely suits a cold spring evening as today. The roasty notes and bitterness draw away slightly from the drinkability, but the sweetness keeps them quite well under control.” cat4rating=”4″ summary=”Overall, a really nice beer, and one of the better Imperial Stouts I’ve tried. The flavours are complex and strong, but they come together really well, making a well-balanced and delicious package. The chocolate, coffee and vanilla notes make this a perfect dessert beer. This shouldn’t be oak/barrel-aged, so not sure how the vanilla notes have entered the picture, but they work really well! The high bitterness works well, but I think I would have preferred a couple of IBUs less. The beer paired well with the cinnamon roll, as the sweet, sugary and cinnamony notes complemented the rich and roasted flavors really well.”]

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