Emerald Stout
Collective Arts Brewing in Hamilton, Ontario, Canada 🇨🇦
Non Alcoholic / Low Alcohol - Dark / Stout Regular|
Score
5.78
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Theydon_Bois (46224) reviewed Emerald Stout from Collective Arts Brewing 1 year ago
Appearance - 8 | Aroma - 6 | Flavor - 6 | Texture - 7 | Overall - 6.5
Can at home, from HOTM online, 11/02/2025.
Lighter shade of black with a lasting khaki head.
Nose is charr, roasted tones, toffee, artificial sweetner, cocoa sprinkle.
Taste comprises roast malts, raisins, cocoa powder, toffee, brown bread.
Medium bodied, fine carbonation, drying close.
Another decent AF affair from Collective Arts.
radagast83 (13490) reviewed Emerald Stout from Collective Arts Brewing 1 year ago
Appearance - 6 | Aroma - 6 | Flavor - 6 | Texture - 6 | Overall - 6
Can says Emerald Dark but design and everything matches, so not sure what's going on. Aroma was kind of a light anise, bitter coffee. Flavor was roast, chocolate, bitter coffee. Light underlying sweetness.
pictoman (9684) reviewed Emerald Stout from Collective Arts Brewing 2 years ago
Appearance - 4 | Aroma - 5 | Flavor - 3 | Texture - 6 | Overall - 5
Poured from 355mL can (thanks Nico; canned Sept 07, 2023). Medium dark brown with minimal beige head. Thin, feint coffee, some earthy veg notes in the background. Meh.
mcberko (47456) reviewed Emerald Stout from Collective Arts Brewing 2 years ago
Appearance - 6 | Aroma - 5 | Flavor - 5 | Texture - 4 | Overall - 5
355mL can, rated blind, pours a deep dark brown with a small beige head. Aroma brings out toasted crusty bready malt and dry earthiness. Flavour is very dry, with bone dry earthiness and toasted crusty bready malt. Dry, toasty, earthy. How is this a stout? Not offensive, but it's comedically off-style. For a NA though, it's decent. But, without knowing what it was: very weak shit.
Oakes (33493) reviewed Emerald Stout from Collective Arts Brewing 2 years ago
Appearance - 4 | Aroma - 5 | Flavor - 4 | Texture - 4 | Overall - 4
Dark amber, thin head. A big head of lettuce, vague dark malts. Thin. Like gas station coffee thin. Okay, this needs residual sugars, and malt complexity. Hop? Yeah, needs that, too.