Bells Rye Stout

Pours very very dark brown, almost black with a quickly dissappearing tan head. Aroma of coffee, roasted malt, earth, wood. Tastes like same, near the end it seems to taste woodier but also creamier. I’ve given it a few extra points simply for its uniqueness as I’ve not tried a "rye stout" before -- may rerate after trying others. Overall, another good and interesting beer from Bell’s.

Happy Day after St. Patty’s Day! Had this on tap at the Smokehouse, one of their guest tap offerings. It was my first brew of St. Patty’s Day. Heavy nose of caramel & coffee. This brew is black with brown highlights. The average frothy tan head is mostly diminishing with no lace. The flavor is very balanced with pronounced malt start meandering into a roasted caramel espresso finish. The full and soft palate is exquisitely creamy.

Poures a dark brown with minimal light tan head. Aroma is roasted and malty with earth tones and spices. Not all that pleasent of an aroma actually. Flavor is roasted malt and some coffee as well as rye and wood. Mouth is medium in body with no bitterness in the short finish. Not the best Bell’s I’ve had. A little on the plain side, though its not bad.

Dusty, airy, musty aroma, almost like spoiled carrots and such. Something I find common in rye beers... strange. Tastes decent, some roasted oatmeal and barley flavors, mild creaminess on the palate. Slightly sweet finish. A somewhat plain beer but doesn’t exactly taste bad.

Black pour that allows a bit of light through at the bottom with a quality brown head. Roast is detected in the nose before I bring it up close. Fruit aroma is under that roast, smells like a roasted plum or somesuch. An interesting one. It finishes dry with a waxy mouthfeel. The flavor is hard to nail down toast, roasted bitterness that isn’t coffee, it’s not nutty but it is a bit wood like, a taste like a softwood smells when it is cut with a dull blade and the friction burns it a bit. A light milkiness to it also. Ap-4 ar-6 tas-6 pal-3 ov-13

Bottle and rerate (batch 9370). Similar to the previous rating with these changes: aromas lack a "sourness." Instead, they are earthy and nutty with detectable rye. Flavor seems to be sweeter... no longer a bitterness. This sweetness seems to bury a little bit of the rye presence, though. All I can think this time is that I would LOVE to try a barrel aged version of this... (I made no changes to the numbers.) Looks just like a good stout, dark, tan head, etc. Smells a little off... sour, earthy aromas of peat and minimal chocolate undertones. Rye is present in flavor, and then gives way to burn malt and bitter chocolate. Finally ends up with a cream flavor that dissipates quickly. Could finish a little stronger, aftertaste is pretty brief. Different.

Pours black, with a light brown head. Aromas are roasted malt, coffee, and chocolate. Flavors are roasted malt and rye, coffee, chocolate, and hops. Pretty good, but it seems to be missing just a little something. Thanks to MikeMac for this bottle.

12oz - 7235 - Aroma is roasted malts and big rye with small coffee and hops. Pours black quickly fading brown head and decent lacing. Flavor matches aroma with a weird back of the throat stickiness. Palate is dry and creamy. Different and tasty.