Moylans Dragoons Dry Irish Stout

Brewed by Moylans Brewery & Restaurant
Style: Dry Stout
Novato, California USA

Serve in English pint

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Bottle 22fl.oz.

[ Trade by cgarvieuk ]. Clear dark black brown color with a large, frothy to creamy, good lacing, fully lasting, beige head. Aroma is moderate to heavy malty, roasted, coffee, dark roasted. Flavor is moderate to heavy sweet, light acidic and moderate bitter with a long duration, berry - fruity - coffee tart. Body is medium, texture is oily, carbonation is soft. [20101022]

Bottled. A black beer with a brown head. The aroma has notes of sweet malt and roasted malt as well as lighter notes of coffee. The flavor is sweet with notes of both sweet malt and roasted malt as well as lighter notes of coffee and soy sauce, leading to a dry roasted finish.

Bottle 65 cl. Courtesy of yespr/Ungstrup. Pours black and opaque with a light brown head. Aroma of hard roasted malts, chocolate and vanilla. Light in body, sweetish hard roasted malts and distinct vanilla again. Hardly any bitterness. 290509

From bottle, blind #9. Pours dark brown to black with a small tan head. Roasted malt, chocolate and mild vanilla aroma. Flavour is vanilla, chocolate and slight roasted malt. Light acidic touch. Bitter and lingering roasted malt flavoured finish. Lasting acidic touhc into the far finish.

Bottled@fonefan. Very deep amber colour, close to black. Small head that vanishes quit fast. Aroma and flavour are both fruity and wooden with some dark dry fruits as well as mild ashyness. Also some mild toffeeish notes in the flavour.

Bottled at Monk’s Café Wallingatan, Stockholm. Black with small lead. Evident licorice aroma. Dry and fairly light bodied with clean, hard mouthfeel. Heavily roasty with plenty of coffee, slight resiny bitterness. he hard mouthfeel reduces the drinkability.

Draught at GABF 2008. Black coloured with a medium sized beige head. Roasted aroma dominated by peat with notes of coffee. Roasted flavour of peat and coffee with notes of hops. Roasted finish.

UPDATED: JAN 1, 2010 2009-10-18, cask at Ginger Man, NYC, 6-4-6-3-12=31
Black color. Oxidised roasted malt aroma. Dry mouthfeel, low body strength, dark chocolate flavor. Nothing special.

2009-05-29, blind tasting at Papsø’s, corked bottle, 7-4-7-3-13=34
Black color; small persistent creamy head. Roasted malt aroma, not very strong, cardboard, alcohol, light vanilla. Medium body strength, with roasted malt flavor, liquorice, dark chocolate, roasted nuts. Correct bitterness. The final is a bit astringent (Italian: allappante), there is too much liquorice, almost minty. Average score.

Date: February 25, 2009
Mode: Bottle
Source: Brusin Ales, Asheville NC
Appearance: black, big tan head, lots of sudsy lace
Aroma: rich dark chocolate and roasted malt aroma, touch of dark caramel sweetness
Flavor: rich roasted malt flavor, lots of dry burnt bitterness, lingering burnt charcoal finish.
Aroma: 6/10; Appearance: 7/10; Flavor: 4/10; Palate: 6/10; Overall: 9/20
Rating: 2.6/5.0
Drinkability: 4/10
Score: *4

Earlier Rating: 9/1/2007 Total Score: 2.7
Date: 03/22/1997
Source: Brewpub

Appearance: black, whispy tan head,
Aroma: dry roasted malt aroma with a touch of floral hops,
Flavor: light and dry flavor with lots of lingering roasted malt character,

Aroma: 6/10; Appearance: 5/10; Flavor: 5/10; Palate: 5/10; Overall: 10/20
Rating: 2.7/5.0
Score: *4
-------- /> The score was calculated based upon the notes and an old scoring system.

Dark brown, not much head. Raost-accented nose with chocolate is both robust and appetizing. Light, quaffable body. When cold, it remains full on the palate but if allowed to warm the beer thins out a bit. Chocolatey, with roasty accents, and just enough dryness in the finish.