Bells Rye Stout

Brewed by Bells Brewery
Style: Stout
Kalamazoo, Michigan USA

12 oz bottle, original vintage (November 2002) shared with and by the most generous ClarkVV at his tidy abode. The head on this 3 1/2 year-old was well retained, dark and smooth atop the black body....the nose is obviously, immediately oxidized but offers light bready spicing, carroway and also perhaps juniper, chocolate and espresso begin to dominate quickly and take over after a few moments....in the body, lots of wine (burdundy), rye bread and light fruity coffee mix with Mexican chocolate and touches of dry crackling yeast....body is still fairly full, not thinned much at all and the carbonation is low but pleasant and evident....light grapiness and hints of sourness are the only real hints of age, an absolute gem thank you so much Clark for sharing, and I’m sure glad this has returned!

Bottled. Black body with a light khaki colored head. The aroma is earthy with musty old mushrooms and some dark chocolate. There is also a note of oak. The taste is definitely the rye with some chocolate and a bit of good coffee. There is also a bit of salt in the finish with some peaches. Low carbonation, but it fits the style. An interesting stout.

Much darker hue than I expected. The small but lasting head produced good lace. Sweet and perfume aroma with hints of spicy vanilla, rye, burnt malts, and raisin. Taste started out sweet and mundane but picked up a acidic twang midway through. The finish was strange, like roasted hazelnuts. Very interesting and unique palate. I would not call this one of my favorites from Bell's, but it's strange complexity makes it one to try at least once.

Sampled from 12-oz bottle and shared by Bobby91w and Bulldogp04 during Surly D-Day. Pours a clear dark copper amber brew with a fast dissolving off-white head that dissipates to a thin off-white ring. Aroma of a dry and powdery multi-grain malt with rye character, a touch of vanilla and some milk chocolate. Taste is actually quite smooth for a three-year old bottle with some powdery malt texture and flavors of milk chocolate, rye, and a light biscuit. Finish is slightly metallic with a mild rye and chocolate aftertaste. Surprisingly not too bad for a alternative malt stout.

Bottled, Batch #7235. Poured a slightly-hazy deep garnet/brown with a tall, somewhat loose cap of caramel headage... low/medium viscocity. Nose was of mildly roasted milk chocolate, coffee beans with a citrus twist to ’em, grass, and darker, rye-inspired spicing. Flavor was of dark, roasty malts (grainy milk chocolate & mild coffee), citrus bitterness, and spicy rye. Medium-bodied with a light, somewhat refreshing aire to it. Grainy roasted chocolate and rye at the finish. Another tasty stout from the masters.

Draft @ Bell’s Eccentric Cafe: Black with a tan head. Light roasty aroma with chocolate notes and a mild tartness. Roasty sweet malt flavor. More chocolate. Medium bodied. I will have to compare this to my bottle and original release bottle.

sharp and welcome taste that overpowers stout normal chicory. Spice aftertaste. Nice with heavier food.

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.