Evolution Craft Brewing Rise Up Stout

Brewed by Evolution Craft Brewery
Style: Foreign Stout
Salisbury, Delaware USA

Serve in Snifter, Tulip

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Draft. Dark brown, light head. Heavy coffee, thick syrupy. May have rated higher but had on hot day.

Tap at The Big Hunt in DC. Pours a clear, deep black ruby with a fizzy, tan, coffee head. Little retention. Nose is sweet black cherry syrup and mild roast. Taste is lactic sour with a hefty dose of salty black olives. As it warms it gains loads of dirt, earth, and ends with a wildly soapy palate almost making your mouth full over with soap suds. Lactic sourness is probably not intended and does little to help a beer already plagued by tons of brewing flaws including astringent coffee flavors. One of the grossest beers I’ve had in awhile. So nasty.

The Big Hunt, DC tap ($6): Poured for me without much head, save some brownish residue, over a black body. Aroma is medium roast coffee, malts, a little bit of chocolate, and sugar. Body is relatively creamy. The coffee is the easy center of attention in this beer and everything else serves, merely, to accentuate the coffee flavors. Slightly sweet, mild hops, and roasted malts are all there, but in smaller force. I don’t know if I would call this a foreign stout, but it is a pretty good coffee stout.

Reviewed from notes. On tap at the Victoria Gastropub. Pours a very, very dark brown which for all intents and purposes really is black. Thin mocha head without retention or lacing. The nose is incredibly strong with an overdose of roasted coffee beans plus some mild notes of milk and cream. The taste isn’t quite as strong and pungent as the nose, and this is perhaps due to the mouthfeel, which is a bit thin. It doesn’t quite have the big, creamy body that I would expect from the wondrous nose. While the feel is a bit thin, the drinkability on this is sky high. Beautiful coffee notes and a not overwhelming amount of coffee. Serving type: on-tap Reviewed on: 11-10-2010

On draft at Big Hunt. I thought this was a pretty terrible stout that had a very sour taste with a little bit of roasting. Overall, it wasn’t very good.

Draft. Pours near black with a beige head. Big sumatra like coffee aroma, with roasted malts and a light sweetness. The flavor has sweet espresso coffee, roasted malts, and a hint of chocolate. Nice.

Served on draft at Michael’s Bistro in Charlottesville, VA. Pours a very dark color, appearing opaque in the glass. Small sized creamy tan head. Decent head retention and lacing. Aroma of chocolate, roasted malts, bitter coffee. The taste is chocolate, bitter roasted malts, bitter coffee, a milky note, a tart cherry note in the finish. Lingering hop bitterness. Medium bodied. Quite drinkable.

Tap. Pours black with an average, fizzy tan head, medium retention with good lacing. Aroma is heavy malt (bread, cookie, chocolate, coffee, nutty), light hops (woody), and average esters (fruity) with notes of wood, prune, and dates. Flavor is heavy malt (cookie, chocolate, coffee, nutty), light hops (woody), and average esters (fruity) with notes of wood, smoke, and dates. Full body, medium warmth, carbonation, and creaminess with a medium sweet finish.

Draught at Churchkey. Muddy brown color, no head or lacing. Aroma and taste of dilute Starbucks and nothing else, not even any detectable hops or malt.

On tap at Frisco Grille, Columbia: Pours a dark opaque mahogany black with a smallish frothy dark tan head. Has a sweet toasty dark caramel and chocolate malty nose with a touch of dark fruits and roasty coffee. Starts with a rich, sticky dark caramel sweetness with enjoyable bittersweet dark chocolate flavors and some hoppy bitterness before a slightly drier and roasty semi-sweet finish. A tasty, full-flavored sweet stout.