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Bristol Edge City Chocolate Creame Stout


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Brewed by Bristol Brewing Company
Style: Sweet Stout

Colorado Springs, Colorado USA

bottling
unknown

on tap
unknown

distribution
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 Ratings  Average  Score  Seasonal  ABV  Style Pctl  Serve in 
33.43/5.03.19/5.0Special6.5%0English pint

Commercial Description:
Milk Stouts first began appearing in England during the early 1800’s. Our limited release begins by adding traditional milk sugar and a dry spice beer with real cacao nibs (beans) during conditioning. The result is a full, creamy stout that aromatically screams chocolate.
 Terminus (1955), Las Cruces, New Mexico, USA
3.5 Aroma Appearance Flavor Palate Overall
7/103/57/103/515/20
Apr 11, 2005  
tap at brewery-pours a deep brown hue with a small beige head. big roast aroma-elements of chocolate, black patent malt, and coffee beans. Roasty, chocolate slightly sour flavors going on here. roasty finish with a dose of hops. The taste is like baking chocolate. similar body/texture to the winter warlock. more a robust porter than a stout if you ask me. some hops come out in the finish-dry and slightly piney. not bad!


 Ernest (4481), Boulder, Colorado, USA
3.2 Aroma Appearance Flavor Palate Overall
6/104/56/104/512/20
Apr 3, 2005  
Draught, Bristol Brewpub, Colorado Springs. Body is black. Aroma is moderately malty (roasted grain, caramel, chocolate), lightly hoppy (flowers), with a note of vanilla. Flavor is moderately sweet, lightly acidic, lightly bitter. Finish is lightly sweet, moderately acidic, moderately bitter. Medium body, velvety/creamy texture, lively carbonation. Not really a full-on sweet stout in my mind (has more bitter/sour dryness in the finish than most), but an ok stout.


 Crosling (1854), Loveland, Colorado, USA
3.6 Aroma Appearance Flavor Palate Overall
7/104/57/104/514/20
Mar 19, 2005  
Draught @ Bristol Brewing Company. Black, opaque color. Big & malty aroma with hints of dry coffee, cream and cocoa along with chocolate and roasted malts. Tastes very vinous and fruity with hints of chocolate, sugar and roast along with a touch of floral hops. I liked it.



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