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
8.7%
12oz bottles in seasonal six-packs and draft
AmericanoStout
Coffee, cocoa, roasty
65
99
Drink fresh or age at cellar temperature
Amarillo
Cascade
Chinook and Columbus

Tasting Notes

Provided by
Mitch Steele
,
Brewmaster
Appearance
Deep brownish-black color with a thick brown head.
Aroma
Primarily coffee, mixed with some cocoa and roasted flavors from the dark malts and trace citrusy hops.
Taste
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.
Palate
Dry and moderately bitter with classic, light-astringency characteristic of stouts.
Overall
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
Appetizers
Guacamole, bacon toast, Sriracha-glazed Buffalo wings, Stilton-stuffed crimini mushrooms
Soups
Chili con carne, beef and barley, butternut squash, potato and leek chowder
Entrees
Orange chicken, potato pierogi, carne asada, Thai coconut curry, mushroom ragout, venison
Cheeses
Aged Gouda, Caveman Blue, Rogue Smokey Blue, smoked cheddar
Desserts
Vanilla ice cream, peanut butter cookies, chocolate Bavarian cream cake, tiramisu
Cigars
Padron 1964 Maduro, Java Robusto, Camacho Triple Maduro