Back In Black vs Labyrinth Black Ale: Which Should You Drink?

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Back In Black

Naparbier

Spain · Black IPA

hopIQ rank #2947

73%

Overall similarity

side by side, across 56 flavour tags

Labyrinth Black Ale

Uinta Brewing Company

United States · Black IPA

HOPIQ TAKE

Back In Black if you want to ease into a black IPA without getting knocked around, Labyrinth Black Ale if you want the full heavyweight experience. Both nail that roasty-bitter balance, but Naparbier keeps things nimble at 7.5% while Uinta swings harder at 9%. The IBU count is identical, so you're really choosing between a approachable evening beer versus something that demands more attention and pairs better with food.

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WHEN TO CHOOSE WHICH

Pick Back In Black when…

→You're starting your session and don't want to go full commitment immediately
→You want to taste the IPA character without the Black Ale weight

Pick Labyrinth Black Ale when…

→You're drinking later in the night when a bigger beer makes sense
→You want complexity and depth; you're willing to slow down and savor
→You like feeling the alcohol contribute to the overall experience

SIDE BY SIDE

	Back In Black	Labyrinth Black Ale
ABV	7.5%	9%
Bitterness	Strongly bitter	Strongly bitter
Colour	Dark	Dark
Style	Black IPA	Black IPA
Origin	Spain	United States

WHAT IT TASTES OF

8 shared · 6 distinct

Both beers

roastedhoppychocolatepineycitrusybitterdark fruitboozy

STRUCTURE — HOW IT'S BUILT

Back In BlackLabyrinth Black Ale

Bitterness

Body

TASTING NOTES

Back In Black

RoastedHoppyResinous

Back In Black hits you with cocoa and char upfront—the kind of roast that feels like biting into dark chocolate without any harsh edges. It's got surprising smoothness for 60 IBUs; the hops sit in the background like a guitar riff you feel rather than hear. The lower ABV keeps it clean and drinkable, so you don't get that warming alcohol burn creeping in on sip three.

Labyrinth Black Ale

RoastedHoppyChocolate

Labyrinth Black Ale comes in denser, almost syrupy on the palate. You get leather and burnt toast complexity, with the 9% ABV adding a subtle warmth that wraps around the finish. The bitterness is the same numerically, but it hits different when there's more malt backbone supporting it—feels more integrated, less sharp.

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