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If you love stout, you will love this. If you are just stout-curious, you should try this. Rich and delicious, but not sweet like a dessert brew, we used caramel and fleur de sel, inspired by an ice cream I was eating for second breakfast. Two Row Malt, plus an unctuous blend of stewed and roasted dark, plus some flaked barley. At the end of the boil, we infused caramel and sea salt, and dry hopped the brew delicately with some orange-flavored Amarillo.
The American innovation has done wonders with this style adding coffee, chocolate and oatmeal flavors and aromas to the creamy roasty attributes inherent in a stout. Barrel aging in whiskey barrels or lots of hops are just some of the variations you can explore. Not necessarily higher in alcohol these beers are all about texture, richness, creaminess and full flavor for an even fuller experience. Moderate to very high roasted malt flavors, often tasting of coffee, roasted coffee beans, dark or bittersweet chocolate. May have the flavor of slightly burnt coffee grounds, but this character should not be prominent. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Low to high hop flavor, generally citrusy or resiny. Low to no esters. Medium to dry finish, occasionally with a lightly burnt quality. Alcohol flavors can be present up to medium levels, but smooth.