Stone Americano Stout

Stone Americano Stout

A decidedly American imperial stout with espresso

The coffee notes in Stone Americano Stout are bold, rich and full of American swagger. For each 120-barrel batch, we incorporated over 250 lbs. of artisanal espresso-roast beans into the mash and added in Columbus, Chinook, Amarillo and Cascade hops to invigorate the coffee taste with a slight citrus and resin hop presence. When it came time to selecting our coffee, we chose the same local roasters who contributed to our sought-after 2013 Stone ESPRESSO Imperial Russian Stout. Their fantastic beans helped us achieve this dark, hoppy and wonderfully aromatic espresso stout. 

February 1, 2016
Imperial Stout
12oz bottles in seasonal six-packs and draft
Coffee, cocoa, roasty
Drink fresh or age at cellar temperature
Chinook and Columbus

Tasting Notes

Provided by
Mitch Steele
Deep brownish-black color with a thick brown head.
Primarily coffee, mixed with some cocoa and roasted flavors from the dark malts and trace citrusy hops.
The coffee dominates again, and there are some great roasted malt and barley flavors coming through. The beer is fruity, thanks to the yeast throwing off some really nice fruit esters during fermentation.
Dry and moderately bitter with classic, light-astringency characteristic of stouts.
In 2013, as part of our “Odd Beers for Odd Years” program, we brewed our 2013 Stone ESPRESSO Imperial Russian Stout. We loved this beer so much that we wanted another way to brew something similar to it. This beer is first in a series of higher ABV seasonals that we will be brewing in 2016. We used Stone ESPRESSO IRS as an inspiration but took it in a slightly different direction. Ultimately, I was inspired by craft brewed stouts of the late 1980s and early ‘90s. To me, that meant using 100 percent American hops and American specialty malts. This a stout similar to one I would have brewed when I was first starting out as a brewer, so it was fun to take sort of a “throwback” approach. Espresso of course adds a wonderful complement to the coffee and cocoa flavors that are coming from the malts.

Pairing Notes

Provided by
"Dr." Bill Sysak
Craft Beer Ambassador
Guacamole, bacon toast, Sriracha-glazed Buffalo wings, Stilton-stuffed crimini mushrooms
Chili con carne, beef and barley, butternut squash, potato and leek chowder
Orange chicken, potato pierogi, carne asada, Thai coconut curry, mushroom ragout, venison
Aged Gouda, Caveman Blue, Rogue Smokey Blue, smoked cheddar
Vanilla ice cream, peanut butter cookies, chocolate Bavarian cream cake, tiramisu
Padron 1964 Maduro, Java Robusto, Camacho Triple Maduro