Bells Rye Stout

Batch 7235: Pours a fairly viscous opaque with a lightly-lacing tan head. Aroma of earthy rye and some faintly burnt black malt. Body starts semi-sweet with a touch of caramel malty flavor, lots of toasty rye and a lingering earthy roasted finish with hints of smoke. An interesting and enjoyable stout. I have a old bottle of this that I’ll have to try soon.

Bottle, batch 7235. Pours a deep brown, almost black with a ring of tan head. Aroma of strong coffee, and a little chocolate. Taste is roasted malts, coffee, small amount of alcohol, with the dark chocolate taking the back seat. Some smokiness also noted. Creamy mouthfeel. Dry finish. Not their best, but still good.

Bottle (12oz). via Trade with Pailhead - thanks, K!. Enjoyed at about 12 degrees celsius. Poured deep ruby-brown with a large creamy-foamy tan head. Typical stout/porter dry roastiness (chestnuts, light coffee/chocolate with a hint of tart fruit and cream) - plus a somewhat sour rye and hop tang - not incredibly balanced, but appealing nonetheless. Taste is a continuation of the aroma - sour fruit overtones with a backbone of rye and roast, quick slightly bitter finish, but mostly dark roast malt. Mouthfeel is creamy and fairly thick, rather flat and a touch acidc - I liked it! Decent lactic character really makes this a smooth drink.

a bell’s stout plus rye taste- only bell’s coul pull this off with such style and class

bottle. Pours a respectable black hue with traces of red and a khaki head. The aroma is strong of rye and coffee, but also a semi-vegetal note that I noticed in their porter as well. The flavor is certainly cleaner with rich chocolate becoming known alongside some firm coffee flavors. The rye definitely makes things a little interesting by adding a slightly bitter side to the mix. Nice beer, but Bells makes a few stouts superior to this one.

Bottle. Pours dark brown with amber edges and a very thin beige head. The aroma is like toasted rye bread, with some chocolate and coal hints in there. The rye really comes out in the flavor, accompanied by some muted coffee and earth notes. The finish is almost identical to rye bread. All around quite drinkable.

Tap @ maproom in chicago. Pours a nice deep brown-black with ruby highlihgts and a nice fluffy deep beige head, and great lacing. Aroma is roasted barley, chocolate malt, light on the hops and has a wierd zesty rye spiciness in the aroma, but the rye is actually more apparent in the flavor and the finish. More roast, coffee, toffee, sweet crysat, bready rye, spicy, and finishes with a wierd light bitter hoppiness and a zesty zing frrom the rye. Very nice. I wish I could have brought a 6er back from Chicago, but my space was limited.

Tap @ Bennno’s. Black body, small tan head. Worty caramel/chocolate aroma. Thin flavor - dry, bitter baker’s chocolate with spicy rye and some light grass. Tart chocolatey finish. A nice beer but it doens’t draw you in - too thin and bitter for that.