Name: Dry Stout
Origin: Boulevard Brewing Co., Kansas City, MO
Style: Irish Dry Stout
I drank this: on tap at Barley’s, Overland Park, KS
As far as I’m concerned, this should be an on-tap only beer – the nitrogen in the tap makes this a much smoother, creamier experience, and the head retention is much better. The head here is good, so it’s definitely worth going the tap route.
The head is a light tan color and very thick and creamy – always an attribute of a good stout. The beer itself is black; the only color you’re getting here is a ruby tinge at the bottom of the glass, or a bit of red showing through when it’s held up to light.
I didn’t get much of a scent off of this, but the flavor is all warm and roasty-toasty biscuit malty goodness with a hint of sweetness in the back. There’s a slight metallic tinge that comes from the combination of dark dark malts and hops, which is pretty much the only way the hops come through at all.
Going with the nitrogen tap, this beer is light-bodied and with light carbonation of tiny little bubbles. For those of you afraid to try stouts because you think they’ll be “too thick” or whatever type of fear you might have along those lines, this is a great beer to try.
All told, this is a good stout. It’s not great, it’s not complex, it’s not worldclass, it’s not an epic drinking experience of epic epic-ness, but it’s good, and would be a very good “starter stout.” Mostly it’s insanely easy to drink, and light enough on the alcohol content that it makes for a very good “I want a few of these” session-type beers.
* A nitrogen tap is the tap that any bar worth its cooler will use for stouts – it makes the texture smooth and wonderful, and helps to create the cascading effect that stouts like Guinness are known for. Pretty much if you’ve got a stout on tap, it’s likely to be on nitrogen, so you don’t really need to ask or worry about it. The dead giveaway, if you’re curious, is that the tap handles look different and hang down lower. They’re also usually set off to one end or the other of a row of taps, or they’re given their own special row. Because stouts are special beers and deserve the extra attention.