Pelėda
Širvenos Bravoras (Dundulis) in Panevezys, Panevėžys County, Lithuania 🇱🇹
Stout - Milk / Sweet Regular|
Score
6.99
|
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Juodžiausiais salyklais nudažę saldžią alaus misą , sukūrėm ypatingą tamsą. Pratę prie tamsos patirs šios juodumos spektrą: karstelėjusio šokolado skonį ir šviežiai skrudintos kavos užuominas, kilmingų angliškų apynių aromatą, biskvitinį salyklo traškumą. Tiesa, kažkas tamsoje pajus juos stebinčias plačiai atmerktas Pelėdos akis.
Stilius: Saldusis stautas
We created this exceptional blackness with the darkest of malts for you to start seeing in the dark. After some adjustment, you will start experiencing the whole spectrum of this pitch black vortex: the taste of bitter chocolate and hints of freshly roasted coffee, the aroma of noble English hops, the biscuit crispiness of the malt. Surely, after looking long enough, someone will start seeing the wide Owl's eyes staring back at them.
Coffee Milk Stout
Stilius: Saldusis stautas
We created this exceptional blackness with the darkest of malts for you to start seeing in the dark. After some adjustment, you will start experiencing the whole spectrum of this pitch black vortex: the taste of bitter chocolate and hints of freshly roasted coffee, the aroma of noble English hops, the biscuit crispiness of the malt. Surely, after looking long enough, someone will start seeing the wide Owl's eyes staring back at them.
Coffee Milk Stout
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tderoeck (22679) reviewed Pelėda from Širvenos Bravoras (Dundulis) 1 year ago
Appearance - 6 | Aroma - 8 | Flavor - 9 | Texture - 6 | Overall - 8.5
13/VI/24 - on tap @ DOK Brewing Company (Gent), BB: n/a (2024-385)
Clear dark brown to black beer, creamy beige head, stable, a bit adhesive. Aroma: good roast, dark chocolate, some caramel, coffee notes. MF: ok carbon, medium body. Taste: malty start, good roast, pretty sweet, dark chocolate, a hint of coffee, a bit sourish, yeasty. Aftertaste: quite some ripe banana, grains, caramel, sweet, dark chocolate, sweet malts, nice stuff!
Tried
from Draft
at
Dok Brewing Company
on 13 Jun 2024
at 17:15