Dark Star Batch 3 (Grey Sail Brewing of Rhode Island)

Dark Star is a Belgian styled imperial stout from Rhode Island’s Grey Sail Brewing, spending time in Buffalo Trace barrels. The effort goes and provides individuals with a deep, rich, and delectable set of flavors. The beer pours with a dark brown coloration and little to nothing in the way of head. The initial sip of this third batch of Dark Star heals him of chocolate, vanilla, and toasty malts then makes its way through the glass. Other tastes can be discerned including hints of cinnamon, nutmeg and allspice. The alcohol snap to the third batch of Dark Star is hidden well with the bold chorus of tastes obfuscating it well. Dark Star is deceptively complex while it seems straightforward on the surface, subsequent steps will continue to change the expectations that one has regarding the beer.Dark Star Batch 3 - credit Matt O. While the brewery says to keep Dark Star at a certain temperature range, I feel that the beer really starts to open up after a few minutes to warm providing an imbiber with hints of wheat, malt and a little bitterness on the back end. This effort is able to have all the burn of an Imperial Stout without clobbering one over the head with booziness. The nuanced interplay between the spiced and more chocolate/dark fruit elements makes for a brew that continually shifts and changes the further that one gets into it.

For more information about entire array of year round and seasonal beers that grey sail brewing provides visit their website. The Grey Sail social networking profiles (Facebook and Twitter are a perfect place for individuals interested in the brewery’s effort, providing visitors with all of the information that they could require.

Rating: 9.4/10

Dark Star Batch 3 / Grey Sail Brewing of Rhode Island / 8.5% ABV / http://greysailbrewing.com/ / https://twitter.com/greysail/ https://www.facebook.com/GreySail/

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Author: James McQuiston

Ph.D. in Political Science, Kent State University. I have been the editor at NeuFutur / neufutur.com since I was 15. Looking for new staff members all the time; email me if you are interested. Thanks!

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