Ken Schmidt / Iron Fist / Stone Mint Chocolate Imperial Stout

Ken Schmidt / Iron Fist / Stone Mint Chocolate Imperial Stout

KEN SCHMIDT, ALOHA PLENTY BREWING CO.
BRANDON SIEMINSKI, IRON FIST BREWING CO.
MITCH STEELE, BREWMASTER, STONE BREWING CO.

Ken Schmidt won our 2012 Homebrew Competition and earned himself the right to collaborate with Iron Fist and Stone to create our latest release, Ken Schmidt / Iron Fist / Stone Mint Chocolate Imperial Stout. A true bearer of the Aloha spirit, Ken brings a jovial presence to the Stone Brewing Co.'s brewhouse. Join our trio of collaborators and learn more about this ridiculously tasty homebrew turned big brew!

October 8, 2012
Imperial Stout
9.6%
Draft, 12oz Bottles
69
East Kent Goldings

TASTING & PAIRING NOTES

Mitch Steele
Brewmaster
Appearance
Deep brown with a light brown head.
Aroma
Herbal mint, cocoa, and hints of caramel, followed by roasted malts and hints of hops.
Taste
A zing of fresh peppermint on a foundation of cocoa on the front of the palate, followed by dark roasted coffee/cocoa malt flavors and those wonderful esters we so lovingly associate with beer. The mint and cocoa retain their presence throughout the palate, which finishes nicely with pleasing bitterness and a slight dryness. The balance of chocolate, mint and imperial stout flavors is amazing...the flavors meld together fantastically!
Palate
A very smooth and full-bodied (but not sweet) beer, with the refreshing effect of the mint and slight cacao dryness and bitterness on the finish.
Overall
I recommend serving this beer at cellar temperature (50-55°F), as a warmer serving temperature will really allow the beer to open up. This is a terrific beer to drink through a range of temperatures, because as it warms in the glass, the flavors get more pronounced with increased depth and complexity, thus making it very interesting to see how the flavors develop with each taste. It was exciting to use our very own fresh peppermint and chocolate mint from just a few miles away at Stone Farms in this brew. We got the cacao from the terrific Chocovivo in Venice, Calif., which came to us in big sheets that were stone ground for us, specifically for the brewing of this beer.
"Dr" Bill Sysak
Craft Beer Ambassador
Appetizers
Steak-wrapped cheesy tater tots, lamb meatballs, braised beef tacos with mole sauce, beef satay with peanut sauce
Soups
Carbonade flamande, oxtail soup, goulash, beef stew with cinnamon added
Entrées
Cocoa-rubbed tenderloin, Korean BBQ, rare lamb chops, liver and onions, beef cheeks
Cheeses
Amablu, Caveman Blue Cheese, Crema de Blue, Marieke Aged Gouda
Cigars
La Flor Dominicana Double Ligero Chisel Cigars, Liga Privada No. 9 Corona Doble, Viaje C4, Ashton VSG, Joya De Nicaragua Antano 1970