Bells Rye Stout

Brewed by Bells Brewery
Style: Stout
Kalamazoo, Michigan USA

12 oz bottle thanks to santa. Black pour with a small head. Aromas were roasty with just a tuch of that chocolate/coffee expected. Flavors were very roasted malt, with a touch of burnt that made me think porter. Some rye flavor in the malt. Pretty good

Awesome stout from Bell’s. Pours a dark black with just a thin creamy layer of froth. Alcohol and coffee grounds is noticeable on the nose. Taste is really unique, has a dryness present all throughout the beer. Roasted and toasted, dark chocolate, and very earthy. A really cool beer, and an interesting take on the style."

Black, light tan creamy head. Soft roasty cocoa cream and coffee aromas warm to lighter notes of earthed mushroom and black bread. Upfront roasted choco-cream flavors are nicely balanced with a light spicy rye and dark fruity tone from start to finish. Medium bodied, fluffy carbonation, bittersweet finish. Good, but I’ll stick to the Bell’s mainstream for my stout fix…

To get to the point, this sucked. Typical Bell’s nose. Flavor is just plain harsh, like sucking on something fermented with burned coffee grounds. Finish is both tart and sour with a splash of lemon. In case you missed it the first time, this sucked.

Minimal head and thinnish body. Had a slight fruitish taste and a little sourness. Decent light-bodied stout.

Medium viscosity, opaque and inky brownish-black in color with a dusty tan concentration and related wrung for the head. Aroma is non-committal: ashes, and burnt and dry chocolate bricks. Rye is aromatically prominent, and charred to a point of singed brazil nuts. Other contributors include unsalted pumpernickel and unsweetened chocolate. Arid and lighter fairing flavor farce with a chocolate rye prominence promoted in a waxy way of the word. Semi-sweet morsels err on the side of hardly sweet at all. On the cusp are chocolate shavings meandering with rye dinner rolls. Some delicatessen chocolate squares, initially intended to chase the coffee at a Parisian cafe, take on a new locale of their own, upstarting in Kalamazoo. Waxy-laden layer cakes across the palate, most especially coating the tongue and churning from there. Careful, cautious extension towards the balance quotient, with bitterness akin to sugarless mochas moving us right into the finish, along with a taste of baker’s chocolate when a Hershey’s square was expected. Rye is only recognizable as a mild spice note at the end. Not a disappointment, just a different direction than I thought it would take.

Thakns to iowaherkeye for this one. Black pour, moderate head, decent lacing. Aroma is chocolate, caramel, roast, hint of coffee with some ryeishness.. (LOL?). Flavor is fairly sweet as the burned malts are not the strongest here. Very smooth mouthfeel, typical for Bells. Nice.

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.