20th Anniversary Encore Series: Stone 12th Anniversary Bitter Chocolate Oatmeal Stout

20th Anniversary Encore Series: Stone 12th Anniversary Bitter Chocolate Oatmeal Stout

Who knew a worldwide hop shortage in 2008 would give rise to such a memorable, delicious beer? When it came time to craft a commemorative offering for our 12th anniversary, we decided to trade in the bitterness of hops for the bitterness of unsweetened chocolate, and paired that with flaked oats. Featuring a thick, rich, roasty mouthfeel and chocolate-heavy flavors and aromas, this onyx-colored, malt-forward beauty became an instant classic that shares space on our liquid trophy case alongside our hop-focused fan favorites.

January 25, 2016
Imperial Stout
22oz bottles & draft
Cocoa, roasty, anise, coffee
Drink fresh or age at cellar temperature
Galena & Ahtanum


No single day can contain something as momentous as our 20th anniversary here at Stone Brewing. So we’re celebrating this milestone over the course of an entire year by releasing some fan-favorite beers from our 20-year history, using their original recipes and bottle art, and looking back on some highlights from the past on our way into a future filled with continued creativity, passion and a helluva lot of fun. Join us!

Tasting Notes

Provided by
Mitch Steele
Deep black with a thick brown head.
Wonderful blend of cocoa with roasted malt flavors such as coffee coming through right after. Then there’s some nice alcohol warmth, and fruity esters from the yeast.
Lots of cocoa and roast malt character, with elements of anise and coffee. There are some fruit flavors developed by the yeast during fermentation and a pleasant bitterness (from both the cocoa and the smidgen of hops we used).
Full bodied and silky smooth.
We first brewed this beer in 2008, the year the “hop crisis” hit us hard. Although we normally brew pretty hop-forward beers for our Stone Anniversary Ales, we decided to brew a beer that got its bitterness from something other than hops (because we were running out of hops). This beer is the result of two great recipes. The first was an oatmeal stout that current Lead Brewer Jeremy Moynier formulated and brewed on our 20-gallon “More Beer!” brewing sculpture, and the second was an imperial stout with Oaxacan chocolate hombrewed by fellow Team Stone member Jake Ratzke. (As a side note, I’m happy to say I was at Jake’s house for that brew day brewing my own batch. That’s also the last time I homebrewed!) We loved both beers and Greg suggested combining the two recipes. This is the result. It tastes just as fantastic as I remember from 2008, and this stout can be cellared a long time. I still have some of the original version at home, and I look forward to trying them side by side. Because the beer was an instant hit and craft beer enthusiasts kept asking for more via online forums and social media, we couldn’t resist bring it back as part of Stone 20th Anniversary Encore Series.

Pairing Notes

Provided by
"Dr." Bill Sysak
Craft Beer Ambassador
Coconut shrimp, blue cheese-stuffed mushrooms, caramelized onion crostini, oysters on the half shell
Chili con carne, beef stew, French onion, potato leek
Wild mushroom risotto, macaroni and cheese with truffles, coffee-rubbed filet mignon, rack of lamb
Stilton, Rogue Smokey Blue, Maytag Blue, aged Gouda
Chocolate lava cake, tiramisu, brownies, chocolate chip cookies
Padrón 3000, E.P. Carrillo La Historia E-III