Stone Coffee Milk Stout

Stone Coffee Milk Stout

A bittersweet & creamy coffee-laced stout

From imperial stouts to IPAs, we’ve discovered the tantalizingly roasty lift that comes from adding coffee beans to just about any kind of beer. This English-style milk stout, originally a limited-edition offering at Stone Brewing World Bistro & Gardens - Liberty Station, proved the perfect foil for beans from San Diego-based Ryan Bros Coffee. The bitterness of the coffee is balanced out brilliantly by the milk sugar we used to add a touch of sweetness and creaminess to the stout’s smooth, easy-drinking texture. Cheers to the coalescence of two highly artisanal (and delectable) mediums.

October 5, 2015
Milk Stout
12oz six-packs & draft
Roasty, coffee, malty
Drink fresh or age at cellar temperature


Mitch Steele
Pours black with a thick brown head.
Dark-roasted malts give off coffee and cocoa, with hints of smokiness.
Pronounced coffee and dark-roasted malt flavors that contain hints of cocoa and licorice, and a lot of fruit esters from the fermentation. This is a very malty beer.
Light-bodied and smooth, with a semisweet but also slightly dry finish.
Stone Brewer Brian Gallagher was spending some time working on our 10-barrel brewhouse at Stone Brewing World Bistro & Gardens - Liberty Station when he came up with this beer recipe and brewed it with Brewing Manager Kris Ketcham. His creation was a hit for everyone who tried it, and I’m excited that we are able to release this to our fans nationwide. Several unique things about this formulation make the beer special, including the addition of San Diego coffee roaster Ryan Bros’ coffee beans in the mash. We also use British mild ale malt as the base malt and the addition of milk sugar, which brewer’s yeast does not ferment. These components add some body and a touch of sweetness to the resulting beer. At only 5% ABV, some might expect this beer to be thin, but that’s far from the truth; it is a smooth and satisfying beer.
"Dr." Bill Sysak
Craft Beer Ambassador
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