Bells Rye Stout

Brewed by Bells Brewery
Style: Stout
Kalamazoo, Michigan USA

Serve in English pint

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On tap 4/29/09 at the Eccentric Cafe. Odd nose of grain, chocolate and toffee. Pours a dark but translucent brown with a thin head. Flavor is less than stellar tasting much like the smell. For a 6% ABV the alcohol is strongly noticeable and does’nt help the flavor. I think if I had a bottle Id let it sit and it might turn around....but I question it.

Dark brown and clearr with a light brown head. Very roasty aroma with hints of chocolate and coffee. Similar taste. Really no detection of any rye flavor for me. Smooth palate and just enough of a bitter finish.

Pours a rich black/brown with thin to no head. Aroma is strong with roasted malts. Notes of rye, burnt malts, dark fruits, and bitter chocolate stand out. On the palate it is chewy. The flavor really brings out the burnt malts and it finishes rather dry. I was vey impressed with this beer.

Aroma of stale coffee and sweaty socks. Taste is not much different, with the rye being so strong that the darker malt of a stout is almost lost. Finish is short and dry, and couldn’t come soon enough.

Hazy dark brown color - almost no head at all. Aroma of roasted coffee, hints of rye bread and raisins. Flavor is roasty and slightly sweet, notes of rye, roasted nuts, caramel and a bit of sweetness. Very little bitterness. Dry, clean and slightly resiny finish

Pours deep black with a large building ddark tan head. The aroma is full; malty and rye with a dry character. It is a very nice and distinct aroma profile. There is quite a bit of sweetness from the malt. Creamy and full, a pincy of a sharp rye. Definately a bready malt flavor, very clean and with a bit of a clean chocolate and chalky finish.

on tap - Sergio’s (Louisville) Exceptional! Dark, typical appearing stout. Taste is of burnt caramel and butter rum, buttery taste grows beautifully through a clean carbonated finish. Every bit of the standard set by Expedition and Kalamazoo (also by Bell’s).

Pours black with little head. Aroma is of spicy rye, dark roast, some slighlty biscuity malt in equal proportions. Flavor is a somewhat sharp roast, spicy rye, a nice full maltiness, and a bit of watery coffee. Aftertaste is long mix of above but with a much more rounded roast. Medium-full body. The palate is watery yet at the same time slightly syrupy.

On tap at the the Bell’s Eccentric Café in Kalamazoo, served in a tasting glass. Pours dark chestnut-black with a small tan head. The head fades slowly to a thin cover and leaves a small amount of lace. The nose has notes of roasted, charred malts, coffee and lots of chocolate, along with earth and a hint of rye. The flavour is nicely balanced between semi sweet malts and earthy hops; there are also notes of chocolate, coffee and earth. On the palate, it is full in body with a smooth, creamy texture and soft carbonation. Overall, this is a very nice stout, rich and creamy in texture, with plenty of chocolate and subtle roasty elements. 2011-08-14

Smokey, rye flavor with toasted malts. Dark, slightly bitter, quite thick.