a big fan of the stout style of beer since most brews of the type tend
to be rich and robust while at the same time smooth. However, a
traditional Irish stout is rather plain and dry, but at least smooth and
this is true of Murphy’s Irish Stout. I think this is an acquired taste
POUR, COLOR AND AROMA
This beer comes in 16oz cans with a nitrogen widget to create for an
on-tap experience. It pours smoothly and forms a thick, creamy, dark tan
head that never dissipates and leaves a thick layer on the glass. The
body is, not surprisingly, opaque black and because of the nitrogen
widget, the bubbles fall down instead of rise up. The aroma is very mild
with hints of maltiness but is otherwise unremarkable.
I can’t remember what my first Guinness tasted like but I have a feeling
it was pretty close to my first Murphy’s. The difference is now I have a
more discriminating palate and what I would otherwise find tasty, came
across as mild and dry.
Unlike stouts I prefer, this beer is not what I would call rich or
robust. There is a distinct almond taste in the palate and the roasted
qualities it has do not hit me until the aftertaste. There are virtually
no chocolate or coffee notes to speak of. It also leaves a dry
aftertaste after every swig. Not that it tastes bad, not at all
actually, but I definitely would’ve preferred something richer in
Murphy’s has a very gentle, soft, watery mouthfeel and a creaminess not
found in many beers. It’s one of the few beers I could honestly
described as “velvety smooth.”
At only 4% ABV and 150 calories per serving, this is practically a party
brew. Yet another example of how stouts’ reputation for being
overly-robust is more fiction than fact.
I wouldn’t say I disliked this beer, but I was underwhelmed. Still,
there’s a lot going for it. An even more experienced connoisseur than I
could probably pick up on the subtle flavors, and lightweights will find
its non-bitter taste appealing.