Jarrow McConnells Irish Stout

Brewed by Jarrow Westoe
Style: Dry Stout
South Shields, England

Serve in English pint

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Tasted this at the Paisley Beer Festival in April 2011. Cask, gravity dispense. Dark ruby black in colour with no head. Strong roasted malt and drinking chocolate powder in the long intense aroma. Creamy mouthfeel and no lacing. Dark malts give a strong black malt burnt toast note, then bitter chocolate, chicory and creamy mocha coffee notes kick in. No fruit notes noted in this at all. Slight bitter hop resins give a brief dry note in the aftertaste. Roast malt dominates the dry finish with roasted almonds and wood smoke evident. A moreish session stout, but it is extremely dry thoughout. Well recommended.

Cask at the Stockbridge Tap. Deep red with decent creamy head. Roasted coffee bitterness. Not bad.

[Gravity cask at Chippenham Beer Festival] Ruby black, no head. Lots of coffee and smoke. Sweet at first, but with increasingly intense roasted malt flavour coming through that leaves a satisfyingly bitter finish. Excellent stout.

Cask (gravity) @ Paisley Beer Festival 2011. Black colour,no head. Aroma is roasted malts, bit of chocolate. Flavour is roasted malts, chocolate. Roasty finish.

Cask (hand pump), at the Darlington Spring Thing Beer Festival 2011. ABV is 4.6%. Very dark ruby colour, nearly black. Low beige head. Aroma of roasted barley and coffee. Roasty flavour, plenty of roasty and hoppy bitterness in the finish. Hints of English liquorice.

Cask-conditioned at the Three Tuns, Bristol 13/11/10. Near black with a slight tan head. Aroma of dark fruits and chocolate, with some roasty malts. Fruity flavour, with more chocolate, a touch of spice and something herbal before a dry finish. Enjoyable.

Cask @ The Speaker, Westminster SW1. Pours a black color with a small off-white head. Has a roasted malty coffee and chocolate aroma. Roasted malty chocolate flavor. Has a dry hard roasted malty coffee and chocolate finish with a long dry roasted aftertaste.

Cask at Wellington Arms, Bedford. Very dark brown with a small beige head. Ashtray aroma developing a leathery sweetness. Spiced leathery mothball taste with smoked aniseed and a mid bitter finish. Plenty of taste.

12th rate of this glorious sun-kissed day when NBFC began their long climb back to where they belong. BC from St.Aidan’s Winery, Holy Island. Ebony with ruby edges and a collasing beige collar spotting with yeast. Fresh crunched red apple yeastiness aroma with hints of liquorice and roasted barley. Earthy, ashy mouth with lots of yeast, apple, soap, liquorice and gently smoky cocoa and espresso tones. Thin ashy mouthfeel prickling with fizz. Tasty bottled stout, but very BC English in character and totally missing the rasp, velvet and cinders of a truly dry Irish stout. Oh well. UP THE BORO.

Bottle Hotel du Vin Newcastle. Poured a deep dark brown with a thin tan head. Dark chocolate and dark fruit aroma that continued in to the flavour which was dry and malty with spice and nut notes. Well executed and interesting stout that slipped down nicely.