Bells Rye Stout

Bottle from ford9719. Thanks Chris!
Pours dark black with a creamy, soft tan head. Smell is lightly sweet dark rich roasty malt but with a unique element from the rye, I’m guessing. A bit light of a mouthfeel, but the flavor is nice with a good roasty presence and a bit of the rye coming into play in the taste as well. Moderate carbonation, and a nice, if not spectacular beer. Very enjoyable though.

Bottle from sliffy. Thanks Dan! Pours a reddish brown with a small tan head that fades fast. Like others mention, the aroma is apparent upon popping the cap. Smells of hops, some rye, roasted malts, a bit of lactic acid.. Flavor is surprisingly slightly sour, and would probably prove undrinkable for some hardcore stouties, but this sour head takes it in stride...well at first. As it warms, a few more notable stout-like characteristics pop up, but mostly the sour/lactic acid/rye combo takes hold and does not let go. Pretty damn thin mouthfeel for a stout and it definitely detracts from my enjoyment. No batch # on this guy, I wonder how old it is? Would like to try this again fresh and re-rate.

Dark brown, tan head fades quickly. Tons of roast up front in aroma, smoke, and only hints of rye. Flavor has a bit more of the spicy rye character, but roast and smoke still dominate. Mouthfeel palate are a tad thin at times. This one just doesn’t do it for me.

on tap at 07 eccentric day :) dark red/black pour. Decently noticeable aroma right from the start. A little more hoppy than some stouts, but a nice variation anyways. The only drawback of it being lighter/hoppier than some is the palate is a little lacking. Still nice, especially for something new.

12oz Pour $2.25 Eccentric Cafe Bell’s Rye Stout poured the darkest of browns bordering on black. Mahogany highlights flashed through along the sides of the glass. A minimal ecru crown formed on the pour (because the bartender) and left decent spotty lacing as it fell. Aroma was that of roasted grains and a mild coffee ground goodness. The rye was definately apparent wit ha very welcomed spicy caracter. Flavor was very similar to the aroma with a solid rye spicing that made this beer special. A lot of the standard stout flavors came through like roasted grains, mild coffee, and mild bittersweet chocolate. The alcohol is amazingly well hidden. This is on the lighter side of stouts and the mouthfeel really shows that. Body is medium and smooth with a nice slickness that keeps things moving. Highly drinkable with the moderate body and enjoyable rye spiciness. Drank this rye stout while eating a reuben and I don’t think there could have been a better combonation on that cool November day. 11/11/07

Pours jet black with about a finger of dark tan head that reduces fairly quickly to absolutely nothing. After about a minute, once the head has disappeared, it looks like a glass of soy sauce. The nose is fairly muted for a Bells stout, with a bit of the spicy rye poking out behind dark roasted malt. I’m not sure that the combination of scents works too well for me. Light to medium-bodied and fairly thin, especially in comparison to other Bells stouts that I’ve sampled, the mouthfeel is silky-slick with a lightly lingering roasted finish. The flavor is a spicy (rye) roasted malt front with just a touch of hops poking out from behind. It’s a bit thin for my tastes, and I prefer both the Double Cream and Kalamazoo to this one. But a third placed stout from Bells still kicks the crap out of a lot of other breweries’ "best". A very drinkable and enjoyable stout.

As far as Bell’s Stouts are concerned this is probably near the bottom end of them (although their other ones are so good). I had this on tap at the brewery. The stout wasn’t as dark in color as you might expect. Light flavor that doesn’t stay with you as much. I think it would be a great beer for people just beginning to drink Stouts...or if you want something not quite as heavy.

tap at eccentric.....appearance: dark brown but not yet black with thin tan head.....aroma: roasted bitterness, toffee, and chocolate.....taste: sweet malt, chocolate, and then a bite of peppery spice to give it some character. finish was of a burnt roast.