Stewarts Highlander Stout

Brewed by Stewarts Brewing Company
Style: Stout
Bear, Delaware USA

Poured dark black color with tan head amazing lacing and rings. Aroma was of roasted malts smoke, chocolate and vanilla. Taste was much the same. Mouthfeel was a little more bitter then i would have liked.

Draught at Brewery: Aroma of roast, choclate, and malts. Poured dark brown with a nice, big, brown head that lasted a long time. Opaque. Great lacing. Flavors of choclate, malts, cream, roast, and vanilla. Full body, Soft carbonation. Long choclate/roast finish. Overall, a nice Stout.

On tap at the brew pub. Pours a dark, dark brown with a creamy tan head that left some lacing and sustained. Aroma of chocolate, roasted malts, pine and coffee. Flavor of coffee, chocolate, roasted malts, smoke and light hop presence.

Poured on nitrogen, pitch dark (no colored edges at all) with a nice fat tan head on top. Lacing was outstanding, coating the glass long after I was done. Aroma was coffee alone. Flavor was pretty much coffee with some chocolate and roasted features. Simple, but enjoyable. Fairly sweet start with a nicely bittered finish. Not as "dry" a finish as others, maybe a bit too deeply roasted for a dry stout. Mouthfeel was typical for the style.

Poured an opaque black color with a medium sized, light tan head that left nice lacing on the glass. Aroma of chocolate, roasted malts, light smoke, vanilla extract, and diactyl. Taste of chocolate, roast, anise, dried fruits, walnuts, and more diactyl. Enjoyable, though the butteriness of the aroma and taste was somewhat off-putting. And this should be a fresh batch, as they were all out when I was here 2 weeks ago.

on tap at the stoudts august micro fest, a very pretty nitro pour, the head started rolling up from almost the very bottom of the glass and settled out into a thick carpet on top of a jet black liquid. the aroma had tons of coffee and a hint of vanilla and hops. the brewer told me he was going for a hybrid of an imperial, foreign, and oatmeal stout with this, and i think he achieved it. as the flavor starts with the blast of burnt malts and loads of coffee, and ends with a sweet chewiness i normally associate with sweet stouts. then the foreign aspect became evident inthe aftertaste with the semi-sourness and disticnt hoppy flavor. an interesting experiment that i think was pulled off very nicely.

On tap at the Stewarts Brew Pub. Poured a dark brown with a smaller sized off white head. Aromas of roasted malts, light chocolates and light fruits. Tastes of light chocoaltes with a light coffee finish. Smooth and creamy, if somewhat thinner, nitro body. 7 4 6 3 13 KSBF ’08. Increased the numbers as I liked this one this time around!

Black brown color. Creamy head. Roasty full aroma. Roast and bitter on the tongue. Nice.