Basil Ts Maxwell’s Dry Stout

Pours a visibly viscous black colour with a medium, dense tan head that fades to a thin film. The nose is heavily roasted barley, ethyl lactate, butter, cream and pungent caramel. The flavour is a smooth blend of coffee, heavy cream, roasted malt and grain. The finish is mildly bitter with toasted bready malts and hop bitterness. The mouthfeel is decadantly creamy and gently carbonated, but perfect for the beer. Nice.

Pours a thick head with a dark black color. The nose is extreamly nutty and earthy with some hints of chocolate malt and roasted toffee. As you drink it you can taste the earth tones and there is a frothy creamy finish with alot of chocolate malt. There is a minor presance of bitter hops but it fades rather quick. Most likely used some low alpha hops so the bitterness was not too overpowering. Overall a nice enjoyable beer to have with food and at social events.

Clearish deepest dark brown pour covered by a fully lasting beige head. Nutty, coffee-like nose holding a gentle roastiness that remains under a veil of cappuccino ice cream. Finishes really drier than expected, with nice roasted grains and toastiness. Sweetness develops a caramel tones while the flavour evolution is a definition of the style. Medium-bodied, soft carbonation. Good stuff.

GABF 2006: Almost black color with a tan head. Big black coffe in the aroma with notes of milk chocolate goodness underneath. Chocolate and coffee flavor with some cigarette ash. Dry finish with a light to medium body.

Draft at Red Bank. Of course, it was served too cold. Aroma of coffee beans and dark roasted malt. Flavor of unsweetned bakers chocolate, burnt malts, and coffee. Transitions to a dry, roasty, finish...where the mildly peppery hops join in. Some astringency, but very faint and compliments the beer. I am not a fan of many dry stouts, but this one is good.