dogfish120love (1337) - Westfield, Massachusetts, USA - APR 7, 2012
Pours dark brown. Hints of diacytel, chocolate, coffee, toffee and vanilla. Ernesto987 (6050) - Arizona, USA - MAR 16, 2012
On draft at brewery. I usually don’t like dry stouts but the rye reay makes a world of a difference. Great beer. Big roasty flavors Cletus (6355) - Connecticut, USA - FEB 27, 2010
Pours dark brown with a light brown head. Smells of dry malt, light spice. Tastes peppery and sweet with some rye hints, chocolate notes and a dry finish. argo0 (14127) - Washington DC, USA - OCT 9, 2009
Draft. Tan head atop black body with brown edges. Aroma is moderately sweet, coffee, some bittersweet chocolate, light rye spiciness. Taste is moderately sweet, coffee/roast, some lactose, light chocolate. Creamy medium body. Sweeter than I’d expect from a dry stout. Glouglouburp (6103) - Montreal, Quebec, CANADA - NOV 9, 2006
Light black body with a medium tan head. Pleasant stout aroma or roasted malts and biscuits. Taste and mouthfeel doesn’t live up to the aroma. Thin body with some roasted bready malts, some soy and a touch of oatmeal. Very little as far as black chocolate or other sweet flavours. Short finish. Dry indeed. Decent beer but with so many good stouts to choose from this one ends-up as disposable as a dead letter.
MartinT (10014) - Montreal, Quebec, CANADA - NOV 6, 2006
Any first impressions?User37895 (3042) - - OCT 5, 2006
-A veil of foam shields the brown-tinged black.
-Biscuity cereals, dark chocolate, and molasses form a firm base of maltiness for the nose to easily perceive.
-Roasted pumpernickel bread and light soy are part of the dark chocolate ramifications.
-The lean, slick mouthfeel is made for long sessions.
What if you dig deeper?
-The curtain call is rather underwhelming, with some cereal sweetness and fine supporting hoppiness.
-The use of rye seems to have added quite a bit of sweetness to this Dry Stout, making it stand, to my tastebuds, between the dry and sweet stout categories.
-Nutty proclivities enhance the experience.
-A competent stout no doubt, but not one for the devout to shout about.
On tap at the brewpub.
Sampled this and then bought a pint afterwards. Both on cask. Poured a dark brown, pretty much black color with a nice thick tan head that had great retention. The aroma was coffee and cocoa. The flavor was a mix of those two with some supporting molasses underneat that seemed to turn to a licorice type flavor after a while. The rye did a nice job of keeping this dry and almost spicey, breaking up the other flavors and keeping this from getting sweet or unappealing. One of my favorite Willi brews to-date.