Stout question

Sometimes the answer is as obvious as it seems: by putting actual chocolate or coffee into the beer.

And sometimes it's not. Flavors reminiscent of chocolate and coffee can be recreated using various malts. Chocolate malt is so name more because of it's color than it's flavor, but back when I homebrewed, I found that its use, combined with a good dose of caramel malt (which doesn't taste like caramel but is sugary sweet) could give that character. And since many Americans - including those who think Starbucks is actually good - drink over-roasted, astringent coffee, so a good dose of roast malt or roasted barley will give flavors that will remind people of coffee.

-Steve

One of my favorite beers : Bells Java Stout It's seasonal, so stock up.

Dogfish Head Chicory Stout includes mexican coffee as well as its namesake and other flavorings. Rich and delicious. And winter is the time of year to really enoy it.

I don't know that I'd call DFH Chicory Stout rich. I find it pleasant enough, but light-bodied and mild tasting for a stout -- in spite of the amusing additional ingredients (coffee, chicory, St. Johns Wort).

St. Johns Wort?? Whoa..

That's what is interesting about this sport...our interpretations can vary quite a bit.

I'm not so concerned about the list of ingredients as I am with the taste of the final product. I'm sure guided tour at Milton would address how the ingredients in their stout work together.

A family member brewed up Ginger Porter for many years and it was a real treat in the holiday season. Ginger is not something many people would associate with beer...but the result was what counted.

Yeah, it's pretty amusing. The same brewery makes a stout flavored with...mushrooms.

Yeah, especially with Dogfish Head Chicory Stout apparently! Michael "Beer Hunter" Jackson says the taste of chicory stout gave him an orgasm. Another reviewer said it made him vomit. Myself, I think it's perfectly accessible, even mild for a stout.