Bells Rye Stout

Brewed by Bells Brewery
Style: Stout
Kalamazoo, Michigan USA

Serve in English pint

Medium viscosity, opaque and inky brownish-black in color with a dusty tan concentration and related wrung for the head. Aroma is non-committal: ashes, and burnt and dry chocolate bricks. Rye is aromatically prominent, and charred to a point of singed brazil nuts. Other contributors include unsalted pumpernickel and unsweetened chocolate. Arid and lighter fairing flavor farce with a chocolate rye prominence promoted in a waxy way of the word. Semi-sweet morsels err on the side of hardly sweet at all. On the cusp are chocolate shavings meandering with rye dinner rolls. Some delicatessen chocolate squares, initially intended to chase the coffee at a Parisian cafe, take on a new locale of their own, upstarting in Kalamazoo. Waxy-laden layer cakes across the palate, most especially coating the tongue and churning from there. Careful, cautious extension towards the balance quotient, with bitterness akin to sugarless mochas moving us right into the finish, along with a taste of baker’s chocolate when a Hershey’s square was expected. Rye is only recognizable as a mild spice note at the end. Not a disappointment, just a different direction than I thought it would take.

Bottle shared by Lubiere (merci!!) served in a goblet, cold. AP06/07

App.: Very dark brown with reddish hues, large flecks/chunks of tan yeast, tiny head. Aroma: Canned meat/cat food start (MEOW!); coffee, cherries and other stone fruits, rye bread crust. Palate: Medium body, soft carbonation. Flav.: Smokey, tangy molasses and chocolate, some dried fruits, kinda ashen/mineral-like; not much on the finish.

Too much tang for this guy.

Bottle shared by Tim, thanks again!
Appearance: Dark brown with a small off-white head, no lacing
Aroma: Rye and dark malts
Taste: Rye, roasted malts, chocolate and hop bitterness in the finish
Another nice beer,

Chocolatey, Rye bread nose from a deep dark brown beer with a big frothy head. First sip is creamy and sweet. Some coffee notes and noticeable dryness from the higher alcohol content. The dry finish is then aided by some bitterness and more rye flavor, giving this stout a very quick taste. Just a dash of sweetness before a rush of dryness. A wonderful after-dinner stout!

Bottle from Sean. Black color without much of a head at all. Smell is spicy, roasted, coffee, chocolate, and hints of rye. Taste is sweet and spicy with a little bit of a thin body, but it makes good for a smooth stout. Very unique, kind of sweet, and a nice winter warmer type beer. Not half bad actually.

Pours a dark brown with no head. Aroma of roasted malts, cocoa, coffee, with smoke. Flavor is largely roasted malts, spice, and a hint of smoke. Nice beer!

Pours a dark pitch black that’s completely opaque with only the faintest of dark mahogany edges and a one finger frothy beige head with decent retention, only slowly fading into a lasting ring. Slight spots of lacing left behind. Sweet caramel malt aroma with hints of toffee and sweet rye. Slight roasted notes with some dark fruit notes and subtle burnt toast. Slightly viscous medium body with a nice balance of roasted malt and sweet caramel and rye malt notes. Hints of toffee, roasted coffee bean and hazelnut with a nice hoppy dry finish. Very nicely balanced with subtle alcohol heat. Very drinkable with lots of silky chocolate malt and sweet ruye notes balancing out the roasted notes and alcohol heat.

Pretty tasty stout here. Very distinctly Bell’s.......has similar malt character to Kalamazoo.