Bells Rye Stout

Brewed by Bells Brewery
Style: Stout
Kalamazoo, Michigan USA

Serve in English pint

Well, I dont like rye, but I do like stouts, so who knows how this will turn out. Well, this is far better than I had expected. The rye was no where near what one could plan on getting in rye bread. Flavor has a small spicy bite at first, then fades away for a nice smooth finish.

The first rye stout that I’ve had. Very interesting. The rye imparts a somewhat spicy and non-stout like flavour, but it seems to work well. It’s on the sweeter side of stouts as well.

Bottle. Poured a jet black color with a two finger tan head. Beer left a little lacing on the side of the glass as it went. Aroma wa coffee, chocolate, and roasted notes. Flavor was chocolate, nuts, coffee, and roasted malts. Very rich and complex beer. Another great beer from Bells.

Pours a dark brown color with thin head that fades quickly. Smells of chocolate, roasted coffee, rye, and a hint of hops. Taste much the same with a sweet and subtely spicy rye finish. Medium bodied and mildy carbonated.

An extremely dry-smelling and dry-tasting stout. Some spicing, but mostly papery, roast coffee and toasted flavors. More pit fruit on the nose. Not an oppressive amount of alcohol, but enough that you notice the drying finish. An interesting beer. The use of rye is adept, but the final product just doesn’t do enough to stay within the profile of a stout.

12 oz bottle from Ohiodad(thanks!).Pours a near black with a small tan head. Nose is of roasted coffee and rye. That is pretty much the taste along with some lactose and possibly some oats. Well carbonated fizzy finish. The rye is actually fairly subdued. Thin bodied and sessionable. No alcohol detected. Nice easy drinking stout. Bells seems to never do wrong.

Dark mahogany with big, foamy brown head / Light roast coffee and chocolate nose / Medium body, chewy but slightly thin, with good balance and dry finish / Flavors of dark roast coffee, milk chocolate, and some spicy rye on the finish / Good, not one of their best.

Very dark brown pour with a substantial and steady brown head. Lacing nonexistent. Aroma is nutty malts, coffee and toffee, spicy rye, peppery with bittersweet chocolate and mild earthy hops. Flavor is somewhat spicy and dissimilar to the aroma. Noted are heavy doses of rye and caramel, along with mild chocolate, some citrus fruit and buttery malts. Palate is full and unbalanced, spiciness intruding upon the pleasantries. Finishes aggressive and salty/spicy, short-lived as well. This has an underlying flavor that is nice, but confusing. I usually associate the addition of rye to a beer with producing a creamier mouthfeel and I’m just not getting that here as much as I’d like. My least favorite of many Bell’s stouts sampled.