On tap at Flying Saucer in St. Louis, soft-toned Imperial Stout utilizes cold-brewed Cafe Peru Chilchos coffee to invigorate bittersweet Baker’s chocolate, dark chocolate, cacao nibs and vanilla dalliances above its moderate earthen hop char.
Tag Archives: coffee stout
LENA CARAMEL PECAN COFFEE STOUT
Passive English style dark ale contrasts brown coffee roast against burnt caramel sweetness above moderate hop char. Advertised pecan nuttiness stays subtle, registering below oily coffee reminder.
ITHACA SUPER STOUT
On tap at Shepherd & Knucklehead, creamy ‘coffee oatmeal stout’ picks up bittersweet dark chocolate richness to emphasize dry black coffee roast. Smoked nuttiness, mild black peppering and charred hop singe reinforce luxurious coffee bean theme.
HINTERLAND LUNA COFFEE STOUT
Stagnant day-old black coffee bittering picks up dry wood-burnt hop oiling to contrast black-malted burnt caramel subsidy. Black chocolate subsidy retrieves raw molasses astringency, delicate espresso milking, charred nut reminder and simmered black peppering.
SLOOP UNDERGROUND BAKED COFFEE + OATMEAL STOUT
On tap at Ambulance, fine breakfast stout layers bitter black coffee roast above hop-charred oatmeal stint and sharp-spiced black currant smidge. Caffeinated coffee theme variably promotes tertiary black chocolate, dried cocoa and espresso undertones.
(DE PROEF) TO OL GOLIAT IMPERIAL STOUT BREWED WITH COFFEE
Superb full-bodied stout (with hidden 10% ABV) loads delightful sweet-milked gourmet coffee richness atop fudgy dark chocolate creaming and oats-sugared maple molasses tangent. Capacious coffee roast enlightens light vanilla, cola nut and cocoa illusions in the midst. Strong coffee bean finish gathers mild espresso, cappuccino and mochaccino undertones.
RAPSCALLION COFFEE STOUT
Profound Mexican dark-roast coffee beans (from local Sturbridge Coffee Roasters) really take charge over black chocolate malts and sharp hop char. Tarry black molasses bittering lingers below sweet ‘n sour java theme.
SAUCONY CREEK X RESERVE IMPERIAL COFFEE STOUT
On tap at Amazing Grapes, devilishly enticing Sumatrian coffee roast picks up milk-creamed espresso linger and caramel-burnt French dark chocolate sweetness. Mild hop char deepens smoked chicory, cayenne pepper, semi-dry port and black grape illusions.
SCHLAFLY COFFEE STOUT
Succinct French roast coffee theme sustains above lightly creamed chocolate nuttiness, milked espresso easement, wood-burnt singe and oats-dried hop char. Veiled black licorice tones fall off as tarry nut-charred coffee oiling stains the finish.
DU CLAW X9 COFFEE STOUT
Stylishly easygoing dry stout utilizes Baltimore’s turbocharged Cafe Racer coffee to amplify mellow charm. Bittersweet java prominence stays firm and robust, developing dark-roasted chocolate and dried cocoa tones above the molasses-sapped oatmeal base. Wispy vanilla, walnut and hazelnut notions drape the hop-charred back end (and a light black pepper burn’s detected). Easygoing mineral water crisping allows expressive coffee theme to retain poignancy.
KUKA COFFEE & CREAM STOUT
On tap at Craft House, soft-tongued dry body brings mildly creamed black chocolate fudging to dark-roasted Brazilian coffee roast. Bittersweet espresso-milked cocoa chalking, vanilla bean respite and charcoaled hazelnut-cola conflux underscore soap-stoned coffee finish.
MAUMEE BAY TOTAL ECLIPSE BREAKFAST STOUT
Profound full body brewed with resilient espresso beans (from Toledo’s Flying Rhino coffee grinders) loads lactose-sugared coffee roast atop thickly creamed milk chocolate sweetness and oats-sugared molasses sapping. Major vanilla upheaval halfway thru further sweetens chocolate-caramel malting. Dark spiced rum, rum raisin, black cherry and red cherry puree illusions intensify the busy backend of marvelous breakfast treat.