Imperial Mynte Stout
Krenkerup Bryggeri in Sakskøbing, Region Zealand, Denmark 🇩🇰
Stout - Imperial Regular|
Score
6.76
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7.5/10
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Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 6
500ml bottel. Smooth mild beginning. The body is nice deep malty with dry caramel there, round and deep. The Mint is there, but hidden in the back, harmonising very well with a nice and deep smooth roasted malty body. Intense round, sessionable and still deep, the mint is in the back, the body is light and rich in one, nice easy to drink mint stout.
Tried
on 01 Jun 2018
at 19:33
6.8/10
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Appearance 6
Aroma 7
Flavor 7
Texture 6
Overall 7
Bottle@yesprs - Black pour with beige hesd. Dark malty with some chocolate and caramel with some mint notes, medium body, sweet dark malty peppermint, dark malty, medium body, oily mouthfeel, dark malty finish.
Tried
from Bottle
on 17 Mar 2018
at 15:19
6.6/10
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Appearance 8
Aroma 6
Flavor 7
Texture 6
Overall 6.5
Sample from 50 cl bottle. Near black with thin off white head. Sweet aroma with cardboard, mynth, dark malts. Taste is sweet. Medium body with a creamy texture and a soft carbonation. Finishes sweet.
Tried
from Bottle
on 17 Mar 2018
at 15:02
6.8/10
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Appearance 6
Aroma 7
Flavor 7
Texture 6
Overall 7
50 cl bottle. Pours dark brown, off whte head. Aroma is mynthe and roasted dark malty, chocolate. Roasted, teaish and slught herbal. Bitter and dark malty. Roasted. Bitter and chocolate malty. After 8.
Tried
from Bottle
on 17 Mar 2018
at 14:58
7.4/10
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Appearance 10
Aroma 7
Flavor 7
Texture 6
Overall 7.5
Draft. A black beer with a dark brown head. The aroma has notes of roasted malt, mint, and chocolate. The flavor is sweet with notes of roasted malt, chocolate, and mint, leading to a dry roasted finish. Dessert in a glass.
Tried
from Draft
on 13 Mar 2018
at 13:16
8/10
Tried
on 11 Mar 2018
at 11:08
6.1/10
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Appearance 6
Aroma 6
Flavor 6
Texture 6
Overall 6.5
Train to Munich beer sharing. Black with a lasting off-white head. Aroma of licorice, mint and toffee. Sweet roasted flavour with mint and vanilla
Tried
on 01 Feb 2018
at 14:42