Jackie-Os Black Bacon Ryno

Brewed by Jackie-Os Pub and Brewery
Style: Sweet Stout
Athens, Ohio USA

Serve in English pint, Shaker

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On tap at Bodega; good, solid, sweet, thick stout. As dogbrick found, I did not taste any meat flavor, but the added smokiness adds character to the heavy stout.

UPDATED: JUL 23, 2010 Sample at Jackie O’s as part of Ohio Brew Week (plus a growler for home). This beer pours a dark brownish-black color with a medium light beige head that recedes steadily. Stringy lacing on the glass. Aroma of smoked malt and maple. Medium body with flavors of roasted malt and chocolate. The bacon element is subtle enough that is imbues more of a smoke than a meat character. The finish is smokey with a sweet maple aftertaste. Very good breakfast-type Stout overall.

Draft. Pours black. Nose and taste of oatmeal, rye, smoke, chocolate malt and light pine.

Dark viscous pour with a thin chestnut colored head and drippy lace. Aroma is heavy roast, smoke and meaty. Creamy body. Really complex beer with hints of oak, smokey meat, roasted malts, coffee and chocolate

On tap at Jackie O’s. Pours black with thin tan head. Aroma was coffee, roast, smoke, and chocolate. Medium mouthfeel. Flavor follows the nose and has a dark caramel note with a more smoky flavor that clearly comes from the bacon. Interesting.

Growler shared by Dogbrick. Black pour with a medium tan head. Roasty aroma with some chocolate sweetness and a smokiness that’s not really swine-ish (and that’s kind of a good thing). Flavor is also roasty with chocolate and smoke and has a bitter roasty finish. Full, creamy mouthfeel. Only the second bacon beer I’ve had and much like the other one, I find it’s much less "hammy" than beers that are just made with a ton of smoked malt. Tasty stuff.

Bottle shared at RBSG 2010. Poured a dark brown color with an average frothy brown head that lasted with good lacing. Moderate to heavy toasted malt and smoke aroma. Medium to heavy sweet roasted malt flavor with a medium to heavy sweet finish of long duration. Full body with a smooth texture and flat carbonation. My expesctations where met.

Shared by the Indy/C’bus posse at BASC. Bacon beers continue to surface - get this trend going now! No basis for comparison with the base beer, but it strikes me that this style - with its dry, faintly chalky mouthfeel and substantial roasts - is perfect for porkification. Nice nose of rye, char, dry chocolate, and pig pickin’. Mouthfeel is nice and creamy, with a slight dose of heat as with campfire, and a dry, slightly spicy finish (rye and pig). Lots of hefty chocolate malts in the middle, with a touch of lactic thickness too. Good stuff!

Sample at Jackie O’s Barrel aged Beer Fest 2010. Pours dark brown/black with medium brown head. Aroma is of chocolate, coffee, and some smokiness/"meatiness" from the bacon. Flavor of coffee, bitter chocolate, slight smokiness from the bacon, and some slight spiciness/dryness from the rye.

Sample from growler shared by Sliffy @ RBSG. Pours a dark brown with a thin beige film. The aroma is smoked meaty goodness, dark malts, roast, and a touch of chocolate. The flavor is dark malts, smoke, meaty, chocolate, and thin coffee. The flavors are nice, but this could use some beefing up in the body as it is a little thin.