Brú Brewery Stout / Dubh

Stout / Dubh

 

Brú Brewery in Trim, Meath, Ireland 🇮🇪

  Stout - Dry Regular
Score
6.56
ABV: 4.2% IBU: 27 Ticks: 20
A dry Irish stout with notes of roasted barley, dark chocolate and toffee. Oats lend a silky mouthfeel, making BRÚ Stout a highly drinkable take on the classic style.

Hops: Tradition
Malts: Maris Otter, Pale, Caramunich II, Munich, Oat Malt, Biscuit, Chocolate, Roasted Barley
 

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7.4
Appearance - 8 | Aroma - 7 | Flavor - 7.5 | Texture - 7 | Overall - 7.5

0,2l from tap at The Beer Temple, Dublin. Black color, small tan head. Smells earthy, spices, toffee, tobacco, bit roasty. Nice smell. Light body, light carbonation. Tastes roasty, earthy, toffee, tobacco, light cocoa, spices, light pepper. Finishes lightly roasty bitter with notes of toffee, spices and cocoa. Nice stuff, good to drink

8, 7, 7.5, 7, 7.5

Tried from Draft on 06 Aug 2022 at 19:15


6

Tried on 31 Jul 2022 at 15:24


6.1
Appearance - 8 | Aroma - 7 | Flavor - 5 | Texture - 6 | Overall - 5.5

Hand pumped at FOB, Rimini, Italy, as Nitro Stout. Pours pitch black with a thin line of cream foam, irregular. Aroma is coffee and licorice. Body is average, with no carbonation. Taste is roasty, with some bitterness, but falls a little flat. Final is short.

Tried on 29 Apr 2022 at 21:38


5

Tried from Cask on 17 Mar 2018 at 14:05


8.1
Appearance - 8 | Aroma - 8 | Flavor - 8 | Texture - 10 | Overall - 7.5

Review based on the BJCP2015 guidelines (style 15B). Bottle 33 cl - Batch ACC17:00-909 (BBF MAY18). AROMA: medium roasted malt aroma with a coffee-like impression. no hop notes. APPERANCE: very dark ruby body and clear. slight ruby highlights. medium light tanned head with medium-low retention. TASTE: medium roasted malt flavor with a coffee character. medium to medium-high bitterness with a somewhat dry, roasted and slight bitter finish. PALATE: medium-light body with medium carbonation. OVERALL: a typical irish stout.

Tried from Bottle on 17 Jan 2018 at 11:27


5.4
Appearance - 6 | Aroma - 6 | Flavor - 5 | Texture - 4 | Overall - 5.5

Bottle @ Purecraft Bar and Kitchen, Birmingham. Very dark brown with a beige head. Aroma is sweet, malty, caramel and roasted malt. Flavor is medium sweet and light bitter. Sweet finish. 250717

Tried from Bottle on 25 Jul 2017 at 16:35


6.4
Appearance - 6 | Aroma - 6 | Flavor - 7 | Texture - 6 | Overall - 6.5

Bottle @ Purecraft Bar and Kitchen, Birmingham. Nice head with good duration. Color is black. Arom and taste are roast malt, chocolate, hops and has a nice bitter finish.

Tried from Bottle on 25 Jul 2017 at 16:26


6.8
Appearance - 8 | Aroma - 7 | Flavor - 6 | Texture - 6 | Overall - 7

Draught @ Canalhouse, 48-52 Canal Street, Nottingham, Nottinghamshire, England NG1 7EH. [ As Brú Dubh ].Clear dark brown color with a average, frothy, good lacing, mostly lasting, light beige head. Aroma is moderate malty, roasted, chocolate, toffee. Flavor is moderate sweet and light bitter with a long duration, sweet malt, toffee. Body is medium, texture is oily to watery, carbonation is soft. [20151007] 7-4-6-3-13

Tried from Can on 26 Dec 2016 at 02:59


6.5
Appearance - 8 | Aroma - 7 | Flavor - 6 | Texture - 6 | Overall - 6

Almost no head; near-black opaque brown beer. Very roasted, nutty, rust, meatroast, honey-cured ham, faintly mineral. Sourish stout, roasted, finish has some sweet malts.... and lots of water. Again. Also a faint smokey touch. Light, light,... gristslickness. It’s spelled Brú with the diacritical aigue, I know. Over here, Bru is mineral water... I wonder...

Tried on 28 Oct 2016 at 12:42


6.3
Appearance - 8 | Aroma - 6 | Flavor - 6 | Texture - 6 | Overall - 6

Sampled draft @ CML Fontenais as “Nitro Stout” – not sure if this one was actually served Nitro. Reddish black, soapy mocha bubbles. Nose is very umami in an unimpressive way soy sauce, some vegetable & roast. Body & taste are very weak & watery, upfront soy sauce & vegetable umami, earthly, harsh roast, no balance & long watery finish. Quite weak & not that pleasant. Not impressed by this one.

Tried from Draft on 16 Jun 2016 at 04:50