This past September in the pre-Witchstock chaos, we wrangled the guys from to brew a session stout with us. Our aim was simple, to make a smooth stout with a moderate ABV that was decidedly more toffee-like than roasty. The result is a fantastically balanced beer with foundations of caramelized malts and chocolate, that we split into two variants: OG, and with coffee.
What it smells like, what it tastes like: We circulated the base stout through 60 pounds of Ace espresso from Propeller Coffee Co. The coffee boosts the body and adds a touch of extra bitterness while providing an epic level of coffee character.
