“Rich, roasty and quietly indulgent. This American Brown Ale is layered with smooth coffee from our friends at ​Red​ Hill Roast and a touch of lactose for a silky finish.”

Glassware: English pint.

Appearance: Deep brown pour with some light cutting through at the base of the glass. It forms a thumb of cappuccino head which slowly peels off. Laced well as it subsides.

Aroma: Loving the heady coffee notes lifting off. It has that super savoury cold pressed vibe to it which is very appealing. The coffee also entertains a hint of creamy vanilla and lactose that balance out the natural bittersweet roasty-ness. Decent brown ale base behind it too…toasty, nutty, chocolatey. Some caramel and toffee sweetness. Earthy hops playing a vital role as well. Diggin’ it.

Flavour: Like the aroma, the cold pressed coffee provides a distinct nutty sweetness along with milder notes of burnt toast and dark chocolate. Again, the creamy vanilla and lactose provide that milkiness which is crucial to the overall balance. A gentle earthy hop underlines the mid palate while it all rolls seamlessly into a nutty, toasty and slightly dry finish.

Mouthfeel: Smooth, chewy, a tad creamy. Medium body and finely carbed. The 5% ABV slots in nicely.

Overall: This is now our 4th review of Devilbend’s beers and we must say, not only did they stack up quickly, they’ve all been on point too. Keep em coming lads!