kramer (6682) - Sunbury, Pennsylvania, USA - DEC 1, 2012
Tap. Max’s. Pours a clear black body with a small fizzy brown head that faded to a thin film. The nose is really big on the coffee, lots of roast, a little bit of a burnt note, almost smells more like coffee than beer. The flavor has a ton of coffee, but it comes off as a little over-roasted with a slightly burnt and acrid finish. The little bit of hop bitterness seems to enhance that a little too. Med bodied w fizzy carbonation. Not bad, but the coffee isn’t quite dialed in for my tastes. BeerandBlues2 (13595) - Escondido, California, USA - NOV 27, 2012
Tap at Max’s Taphouse. Pours opaque black with a small, frothy light tan head, short retention with light lacing. Aroma is cookie and toast malt with coffee with prunes and earthy hops. Flavor is malt dominant with earthy coffee notes, dark fruity esters and a dry finish. Medium body and carbonation. sonnycheeba (6126) - Federal Hill, Baltimore, Maryland, USA - NOV 21, 2012
Tap. Pours deep, dark brown with thin, fizzy beige head; decent retention and spare lacing. Aroma is espresso, roasted malt, earthy hops, dark chocolate, light smoke, and faint plums. Flavor is heavy roast malt and espresso beans, dark chocolate, and earthy hops; dry, smokey finish. Medium/full body and low carbonation. argo0 (14127) - Washington DC, USA - OCT 23, 2012
Draft, "Gemelli Coffee Stout," 5.5% ABV. Small tan head atop cola-black body. Aroma is moderately sweet, strong coffee/espresso, some milk chocolate. Taste is moderately sweet, coffee, some coffee bitterness/astringency, roast, light bittersweet chocolate. Smooth light-medium body, some creaminess. Smells more like coffee than some coffee I’ve had. PapaSkeetSkeet (1010) - Providence, Rhode Island, USA - SEP 10, 2011
An awesome stout, light-to-medium bodied, but the moderate-to-big flavor. Good fresh coffee flavor. Smells like my grandma’s kichen with coffee brewing (so fresh-brewed coffee flavor with a bit of must and old rye bread, but not stale aroma). Yummy. light-to-medium carbonation.