Deeper Water
Left Handed Giant Brewing Co. in Bristol, Bristol, England 🏴
Stout - Milk / Sweet Rotating|
Score
7.16
|
|
Deeper Water is our seasonal milk stout, brewed with lactose, vanilla and cacao nibs.
Malts: Pale Ale Malt, Carafa III, Crystal 75, Roasted Barley, Chocolate
Hops: Bramling X, Mosaic
Yeast: S-04
Malts: Pale Ale Malt, Carafa III, Crystal 75, Roasted Barley, Chocolate
Hops: Bramling X, Mosaic
Yeast: S-04
Sign up to add a tick or review
6.6/10
—
Appearance 8
Aroma 7
Flavor 6
Texture 6
Overall 6.5
Can, 5.1%. Very dark brown with medium beige head. Aroma is roasted malt, chocolate, caramel and lacto. Flavour is roasted malt, chocolate, caramel, sweet, lacto and a little bitter.
Tried
from Can
on 06 Apr 2018
at 20:08
7.4/10
—
Appearance 8
Aroma 8
Flavor 7
Texture 6
Overall 7.5
Keg at the hanging bat. Pours black, nose is chocolate, cream, roasted, vanilla, taste is sweet, creamy, roasted, dry finish.
Tried
on 02 Feb 2018
at 07:56
7.3/10
—
Appearance 6
Aroma 8
Flavor 7
Texture 6
Overall 8
keg at the hanging... Dark black.. Thin tan lacing.. Soft sweet caramel sweet toffee roast malts... big vanilla chocolate roast malts.. Light body.. Little fizzy... big vanilla.. Little dusty
Tried
on 29 Jan 2018
at 16:38
7.1/10
—
Appearance 8
Aroma 7
Flavor 7
Texture 6
Overall 7.5
From tap. Pours pitch black, small brow head. Aroma is roasted malt. Breadish and roasted malty. Bitter, toffee, dark malty. Chocolate and sweet malty. Lingering breadish and roasted malty. Toffee finish.
Tried
from Draft
on 21 Dec 2017
at 08:51
6.6/10
—
Appearance 6
Aroma 7
Flavor 7
Texture 6
Overall 6.5
Tap@Himmeriget, Copenhagen (15/12/2017) - black pour with beige head. Sweet and medium roasted malty with notes of milky chocolate, some caramel, some faint coffee roast, medium to light body, sweet malty finish.
Tried
from Draft
on 17 Dec 2017
at 02:32
6.2/10
—
Appearance 6
Aroma 4
Flavor 7
Texture 8
Overall 7
Bar Under the Bridge, Southbank. Hand swritten notes, partially deciphered. Nil aroma. Sweet hot choc. Thin. Watery. OK.
Tried
on 08 Dec 2017
at 14:26