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A beer with double difference. Compared to “beer”, stout has a lot of roasted malts for that dark coffee and chocolate flavor. Double the fun with a stout made with Belgian yeast which gives it additional character—a little fruity, a little spicy—creating a dark and roasty Belgian-inspired stout with hints of coffee, chocolate and fruit. Pours almost black with a tan coloured head. Aroma of chocolate, roasted malt, coffee, slight liquorice and dark fruit/berries. Medium sweetness and moderate roasted bitterness. Medium body, slight oily texture, average carbonation. Pretty darn good Spring Time Stout (note to self, use that as the beer name next year!).
Rich and malty Belgian beer with some dark fruit aromas and flavors.
Similar qualities as aroma. Rich, complex medium to medium-full rich-sweet malt flavor on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisiny flavors are common; dried fruit flavors are welcome; clove or pepper spiciness is optional). Balance is always toward the malt. Medium-low bitterness that doesn’t persist into the aftertaste. Low spicy, floral, or herbal hop flavor is optional and not usually present.