Pours black with a thick brown head.
Dark-roasted malts give off coffee and cocoa, with hints of smokiness.
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.
Light-bodied and smooth, with a semisweet but also slightly dry finish.
Stone Brewer Brian Gallagher was spending some time working on our 10-barrel brewhouse at Stone Brewing World Bistro & Gardens - Liberty Station when he came up with this beer recipe and brewed it with Brewing Manager Kris Ketcham. His creation was a hit for everyone who tried it, and I’m excited that we are able to release this to our fans nationwide. 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 the addition of milk sugar, which brewer’s yeast does not ferment. These components add some body and a touch of sweetness to the resulting beer. At only 4.2 percent ABV, some might expect this beer to be thin, but that’s far from the truth- it is a smooth and satisfying beer.
There’s no shortage of talented people at Stone, and each makes their presence known in their own unique way. Brian Gallagher, a brewer who learned the art of fermentation in the UK, used the beer you now hold, a take on a traditional English milk stout, as his vehicle for personal expression. Originally brewed as a limited edition offering at Stone Brewing World Bistro & Gardens - Liberty Station, this coffee-laced milk stout quickly became a favorite among Gallagher’s peers. Made bittersweet and creamy while remaining smooth and easy-drinking thanks to the addition of milk sugar, it’s clear in one sip why this is a brew we needed to share with fans everywhere.
|ALC/VOL: 4.2% IBUS: 40
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