Everyone seems to be waxing poetic in anticipation of Bell's HopSlam hitting the shelves. Saint Louis is already into the throes of HopSlam Fever. Kansas City shops should get our shipment in the next week or so. KC's Flying Saucer is even going to tap a couple of casks on Monday, January 18. Now if only I was off on Monday for MLK Day. There were some tweets mentioning a glass promo with this, so I would reccomend getting there early if you want to participate. That will be a nice alternative to those who do not want to go all the way to Lawrence for the Boulevard party that same night.
As a consolation for no HopSlam this week I picked up a Bell's beer that I've been wanting to try, Rye Stout. Rye is such an interesting grain to work with in beer. The flavor is so warm and spicy. Bell's has made Rye Stout for a while, but this is the first year it has been available in Missouri. The six pack was about $12.12 oz bottle poured into a Dogfish Head tulip. Not a lot of head, it's a dark tan flash then settles to a moderate ring around the edge. Despite the lack of head, large amounts of carbonation sticks to the inside walls of the glass. Color is a murky chocolate brown. Dense hues do not let light through.
Smell has a wonderful dark rye bread aroma. Toasty notes that fill the senses. Hints of chocolate malt and a little lactose. Taste is a creamy sweetness countered with a rye bite.
Mouthfeel is coating as each swallow glides down my throat. There must be some oatmeal in there to make it so creamy. Carbonation is a little too crisp while cold. Let it warm up a little and it expands in it's chewiness. This is not like any stout I've ever had and it's fantastic.
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