Bells Rye Stout

Brewed by Bells Brewery
Style: Stout
Kalamazoo, Michigan USA

Serve in English pint

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What is with the sketches of old men on Bell’s Kalamazoo Stout and this one? Are old men the only ones who drink stout? The only stout I didn’t find compelling from Bells was the Double Cream Stout I had about 2 years ago. I am not a stout fan at all. The only stouts I care for are usually fruit stouts (Bell’s Cherry and Dark Horse Tres are quite fantastic) and Imperial Stouts. I am just not a fan of that roasted malt flavor. This beer is quite amazing, however. It looks like your typical stout with about a half inch of beige/tan foam in a 12-oz pint glass. The smell is what is so awesome, though; it smells like rye toast. Flavor is spicy rye, carmelly molases and some chocolate. Just a hint of roasted malt, but not like you notice that up front. Just fantastic. Thanks to CFP for sharing a bottle!

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.