Dick’s Cream StoutJanuary 1, 2004 Centralia, WA
Dick’s Brewing Co.
This cream stout is brewed with a large portion of highly roasted black unmalted barley, with unmalted flaked barley to give the beer its creaminess.
Alcohol by weight: 4.78
I’m not sure what constitutes “cream stout,” but this one has a soft speaking, nice sounding blonde head with enticing aromatics, dominated by non-aggressive roastiness, which in turn carries itself into the palate, and that’s when this beer really does take off. Betcha can’t drink just one. If you like a stout that you can become “one” with, here’s your beer. The pleasing aftertaste won’t let you forget to have another.
- Fred Eckhardt
With a name like that it, had better be good. The beer is black, but close inspection reveals a thin line of white sediment in the bottle—is it bottle-conditioned? It certainly has a fluffy carbonation and fluffy brown head. The nose is a rich mélange of coffee, chocolate and caramel. The palate is a surprise—the name “cream stout” had led me to expect sweetness. Instead it’s dry, firm and medium-bodied, carrying out the promise implied by the aroma if not the name. The finish is flinty. Very nice, especially with ham and Swiss crepes.
- Garrett Oliver
Milk stouts, and variations upon that theme are too rare a pleasure. This example from the adventurous Northwest has a cappucino-colored head, a café-noir body, and a chocolatey palate. Both milk and dark chocolate. A touch of anise? Biscuity malt backround. A very good dessert beer. More of everything and it could be great.
- Michael Jackson
Fred Eckhardt lives, writes about and drinks beer in Portland, OR. He is the author of The Essentials of Beer and Sake (USA).
Internationally recognized brewer and expert on traditional beer, Garrett Oliver is the brewmaster of the Brooklyn Brewery and the author of The Brewmaster's Table.
Author of Ultimate Beer, the Simon & Schuster Guide to Beer and numerous other works on drinks, Jackson has created legions of converts to fine beer.