Back for the cold(er) weather months, Stone Brewing Co. is releasing freshly brewed batches of Stone Coffee Milk Stout. While the recipe remains essentially the same, this year the bittersweet, creamy, coffee-laced stout has a slightly elevated alcohol content, ringing in at 5 percent alcohol by volume (ABV). Beginning this week, the beer starts arriving in 12-ounce six-packs and on draft at retailers, restaurants and bars where Stone beers are sold.
Mild ale malt was used as a base grain to help create a rich, roasty character, and other specialty grains contribute cocoa, licorice and subdued coffee flavors. Magnum hops bring a clean bitterness, gently contrasting with the beer’s malt-forward qualities. Brewed with whole coffee beans from San Diego-based roaster Ryan Bros Coffee, the bitterness of the coffee is balanced out brilliantly by the addition of milk sugar, which provides sweetness and creaminess to the stout’s smooth, easy-drinking texture. Those inviting flavors are supported by a bumped-up malt bill, giving this year’s version more body and a bit more oomph in the ABV department (from 4.2 to 5 percent).
“The recipe for this beer was originally brewed on the 10-barrel pilot system at Stone Brewing World Bistro & Gardens – Liberty Station as an experimental, one-time offering,” said Stone Brewmaster Mitch Steele. “Since we were really pleased with the original brew of Stone Coffee Milk Stout and how well received it was among our fans, we decided to make it available nationwide as an annual release, making only minor adjustments to this year’s recipe. Fans should still expect to enjoy the same roasty malt character but now with a richer mouthfeel and slightly fuller body. ”
Stone Coffee Milk Stout is a smooth combination of sweet and bitter coffee flavors that work well with a diverse selection of foods. For the purpose of maximizing enjoyment or exhibiting appreciation for the beer, fans are encouraged to share photos of their favorite Stone Coffee Milk Stout food pairings on Twitter, Facebook, Instagram, Google+, Pinterest using #PairedWith.
This beer will only be available during fall and winter, the ideal seasons for savoring rich, coffee-accented ales. Enjoy Stone Coffee Milk Stout fresh or store it at proper cellaring temperatures (55°F or lower) for up to one year after its “bottled on” date, which can be found on the shoulder of the bottle.
Name: Stone Coffee Milk Stout
Stats: 5% ABV, 40 IBUs
Availability: 12-ounce bottles in six-packs and draft, beginning October 5
Hops Bill: Magnum
National Distribution: AK, AL, AZ, CA, CO, CT, DC, DE, FL, GA, HI, IA, ID, IL, IN, KS, KY, LA, MA, MD, ME, MI, MN, MO, MT, NC, NE, NH, NJ, NM, NV, NY, OH, OR, PA, RI, SC, TN, TX, VA, VT, WA and Puerto Rico
International Distribution: Australia; Alberta and British Columbia, Canada; Hong Kong; Berlin, Germany; Japan; Singapore; Korea; Sweden; Thailand; and United Kingdom
Find Beer: find.stonebrewing.com
Appearance: Pours black with a thick brown head.
Aroma: Dark-roasted malts give off coffee and cocoa, with hints of smokiness.
Taste: Pronounced coffee and dark-roasted malt flavors that contain hints of cocoa and licorice, and a lot of fruit esters from the fermentation. This is a very malty beer.
Palate: Light-bodied and smooth, with a semisweet but also slightly dry finish.
Overall: Since it was first brewed on our 10-barrel brewhouse at Stone Brewing World Bistro & Gardens – Liberty Station, Coffee Milk Stout was a hit with everyone who tried it. I’m excited that we are able to make this available to our fans nationwide as an annual release. Several unique things about this formulation make the beer special, including the addition of San Diego coffee roaster Ryan Bros.’ coffee beans in the mash. We also use British mild ale malt as the base malt and milk sugar, which brewer’s yeast does not ferment. These components add some body and a touch of sweetness to the resulting beer. Despite only being 5 percent ABV, it is a smooth and satisfying beer
Appetizers: Bacon-wrapped dates, roasted chestnuts, leek-stuffed mushrooms, beef satay, oysters on the half shell
Soups: Cream of mushroom, beef and barley, French onion, split pea
Entrees: Prime rib, baby back ribs, blue cheese Portobello burgers, black bean and cheese enchiladase
Cheeses: Aged Gouda, Gorgonzola Dolce, Maytag Blue, Tumalo Farms Pondhopper
Desserts: Chocolate lava cake, tiramisu, vanilla ice cream, s’mores
Cigars: Padrón 3000, Rocky Patel Decade, Gurkha Park Avenue Maduro, Oliva Serie G Maduro
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