Ottos Black Mo Stout

Brewed by Ottos Pub & Brewery
Style: Dry Stout
State College, Pennsylvania USA

Enjoyed on nitro-tap at the brewpub. Aroma of roast and licorice. Black with a thick creamy head. The taste is nitro malt, rast, and lots of burnt charred roast. Thick lacing. Creamy mouthfeel, there is sourness well offset by the malting. It’s drinkable.

On tap. Chocolate, roast aroma. Pours a pitch black, burgundy rim and a tan head. Good body and very drinkable for a stout.

A dry Irish stout indistinguishable from Guinness. Nicely done. Unremarkable.

8/18/07 - Sampler at the pub. Dark black color. Brown head. Good retention and lacing. Bit of coffee on the nose. Tastes of coffe and brown sugar with a rather strong hop finish. I’m a fan.

On tap. Aroma is a gentle salt of chocolate and roast. Rather subdued. Pours a pitch black, ruby corner and a finger of nitro tan head. Flavor is calm, classic presentation with sea oats, barley bread, and blackened toast. A classic Guinness rendition right down to that little lactic twang. It has more body, structure and rigidity, but still rather shallow in being stunningly drinkable. Not much more depth. Finishes on a bland brown sugar note. As expected.

Draught at the brewpub. Pours black with ruby tones and a cascading beige head. The aroma is roasty with some strong chocolate notes. The flavor is coffee at first, then chocolate, then ash and wood. It dries out in the finish with a touch of neutral malt character. Not bad.

On tap at Zeno’s. Pours a muddy black with a medium creamy beige head. Aroma of weak roasted malts. Watered down flavor with weak hints of roasted malts. Average at best.

On tap at the brewpub on 4/9/07: Pours an opaque black with dark brown edges and a large, frothy nitro, dark tan head. Has a nice lightly chocolatey and roasted malty aroma. Body starts lightly earthy and sweet with some dark chocolate notes drying out toward the roasty finish. A decent dry stout.