Bells Rye Stout

Brewed by Bells Brewery
Style: Stout
Kalamazoo, Michigan USA

Serve in English pint

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They just keep coming and coming. Another deep dark pour from the boys at bells. Thick roasted nose that evolves into a rich body with a touch of sourness in the flavor.There is the typical roastedness to the flavor but a sharpness also that makes this quite interesting.Thanks hopsrus for another good one.

Sampled at Great Taste. A smooth black beer that is sweet enough to be naughty and comforting but stops well short of cloying. Light on the roast, bigger on the chocolate. Has a grainy edge but pepper or spice notes from the rye were not obvious. Thoroughly enjoyed it.

Bottle. Pours dark brown with a small tan head. Aroma of roasted malts and spicy rye. Flavors of roasted malt, rye, caramel and salty licorice. Not as roasty as some stouts and little to no coffee/chocolate flavors. Still, interesting and pretty tasty.

At hungry monk. Pours black with espresso head. Aroma has fudge, cocoa, spice. Taste Is sweet with spice and bitterness. Medium bodied. Dry finish. Good.

On tap in a tulip. Pours black with a lacy, beige head. Aroma of roasted malts, some rye, some chocolate and coffee, and floral hops. Flavor about the same. Smooth texture. A pretty good beer.

Tap at Eccentric Cafe. Light rye malt aroma. Black/brown with a small tan ring. Sweet malt flavor with a dry sour finish.

Glass at the brewpub. Almost blavk with a thin ring. Dark fruitbinbthe aroma. Thete is some coffee and maybe dark fruit. It was served too cold and might take time to warm. Rye is a subnote but dfinitely adds. Some espresso. That chocolate grows with warming. This is very good but I am not quite blown away. Almost, though.

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

GTMW. Deep black. Coffee and roast with very mild rye spice. Well rounded roasted malt and coffee. Some rye, but not enough flavor to notice without knowing it was supposed to be there. Mild fruitiness. Finishes with some acidity and dryness. Residual roastiness. Well put together stout.

On tap at Bell’s. Aroma: Roasted malts, coffee, burnt toast and grain. Appearance: Black-brown, no head. Taste: Very sweet, caramel and milk, light bitterness. Palate: Medium bodied and fluffy. Overall: Nice aroma and palate but it was too sweet. Could have been good but I didn’t like it.

On tap, Cap Ale House Innsbrook. Deep brown/black, nice slight head persisted well. Aroma primarily of chocolate. Flavor surprisingly complex, lots of chocolate, a peppery note, and a fantastic creamy mouthfeel. The rye gave this a great slickness. As it warms, an anise hop note emerges on the finish. Really outstanding brew, loved this.