This release is an unfiltered Kiwi-Irish stout brewed with four different
roasted malts; roasted barley, roasted wheat, roasted rye and chocolate
malt to create a layer of complexities along with the addition of crystal
& caramunich malts.
Roasted Barley is key flavour ingredient in well-known Guinness and the beer style. It is produced by roasting the raw barley unlike the usual
black or chocolate malts which are roasted from Malted Barley. The roasted
barley imparts a dry burnt/charcoal flavour to this unique beer style.
To balance against the dark force, Richard has hopped the brew with plenty
of Fuggles, Cascade, Styrian Goldings and the ubiquitous Riwaka hops.
There is plenty of bitterness blended among the roasted notes!
The May Day Stout is the ideal tonic for the cool autumn evenings at the
local with a moderate alcohol content of 4.2% abv.
bozoNZ (715) - Christchurch, NEW ZEALAND - OCT 8, 2009
3.7 AROMA 8/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 15/20
Draught but this rating a bottle cellared for 18 mths. Dark with thin tan head. This is all about the roast barley. Really dark and dry. Puckering. parching dryness. Flavours are strong coffee grounds with dark burnt vogals toast. Light body weight helps and the carbonation is still spot on after all this time. Enjoyed.
yalnikim (800) - Wellington, NEW ZEALAND - MAY 18, 2008
3.9 AROMA 8/10 APPEARANCE 4/5 TASTE 7/10 PALATE 4/5 OVERALL 16/20
Tasted 17/05/2008. 1.25L rigger from Regional Wines (filled 24 hrs earlier). From memory. Tasted while brewing my own Cascade-rish American-style Porter. Pours a very dark chestnut brown with a diminishing tan head. Very nice combination of roast barley, a little malt sweetness and orangey-tropical hops on the clean nose. More of the same in the mouth, with a lightly caramel good sweetness up front (more sweet than dry stout), a lovely orange-like hop character and fruity espresso note in the middle, a firmly roasted second half and more yummy moreish fruity hops in the mildly bitter finish. Medium bodied, medium-low carbonation. My first taste, two nights before, was drunk a couple of hours after filling the rigger and had a drying carbonic note that - mixed with the roast barley and bitterness - detracted from the overall experience slightly. Fill one the day before and enjoy it in its "softened state" - my second impression wass certainly a good one.
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