Stone Xocoveza

Stone Xocoveza

A winter-spiced mocha stout

Mocha Stout

Harmoniously layered with cocoa, Mostra coffee, pasilla peppers, vanilla, cinnamon, nutmeg and milk sugar, this beer is an insanely delicious take on Mexican hot chocolate. Thanks entirely to you and fan demand, it has gone from being a one-time offering to a yearly tradition too special to skip. Feel free to enjoy it long into the winter months because this festive beer will age beautifully and is definitely not exclusive to the holidays!


October 3, 2016
12oz bottles in seasonal six-packs & draft
Cinnamon, cocoa, coffee
Drink fresh or age at cellar temperature
English Challenger & East Kent Golding

Tasting Notes

Pours black with a thick brown head.
Intense cinnamon, cocoa and coffee are followed by nutmeg and peppers. As the beer warms up, the flavor combinations evolve and the cocoa and vanilla notes really start to open up.
Cocoa and cinnamon are at the forefront. The coffee, nutmeg and vanilla follow, and the fruitiness and heat of the pasilla peppers come through nicely on the finish.
Full bodied and very smooth with a light bitterness. The sweetness adds a lot to this beer without being syrupy.
When we first brewed this beer in 2014, I think everyone on the brewing team was blown away by its multiple layers of flavor. The inspiration came from Mexican hot chocolate combined with coffee. We loved how wonderfully this beer showcases the spices, cocoa and subtle coffee roast flavors, so much that Stone is excited to bring it back as an annual special release.

Pairing Notes

Bacon-wrapped figs, roasted pecans sprinkled with cinnamon, jalapeño poppers, candied salmon, coconut shrimp
Soups & Salads
French onion, beef stew, pork chili, butternut squash, clam chowder
Chicken mole, coffee-dusted fillet, vegetarian green curry, stuffed poblano chiles, mushroom stroganoff, lamb chops
Camembert, Hook’s EWE CALF to Be KIDding, Beehive Cheese Big John’s Cajun, Point Reyes Original Blue
Cinnamon rolls, pecan pie, chocolate lave cake, tiramisu, vanilla ice cream float, Xocorosa ice cream
Alec Bradley Prensado Robusto Corojo, Casa Magna Colorado Extraordinario, Rocky Patel 15th Anniversary Robusto, La Aroma de Cuba Mi Amor, Padrón 1964 Anniversary Series Maduro

Stone Xocoveza Beer Nog

MAKES: 8 servings


  • 6 large eggs
  • 1 tsp pure vanilla extract
  • 2/3 cup granulated sugar 
  • 2½ cups whole milk
  • 1½ cups heavy cream
  • 10 ounces Stone Xocoveza (PRO TIP: Make a flight using any of our seasonal stouts)
  • 2 tsp ground nutmeg

Place the egg yolks, vanilla and ½ cup of the sugar in the bowl of an electric mixer with a whisk attachment. Beat for several minutes, until the yolks lighten up and magically double in volume. Add the remaining ingredients—except the egg white and the rest of the sugar—and mix until everything’s fully combined. Transfer the mixture to another bowl and forget about it for a bit.

Wash the bowl and whisk, then place the egg whites in the bowl and start whisking them up. Slowly sprinkle in the rest of the sugar and keep whisking until thick and stiff. Gently fold the egg whites into the yolk mixture and chill.

When you’re ready to serve, pour the nog into stylish goblets or your favorite form of beer glass, garnish with a little more nutmeg and go spread some beery holiday cheer.

November 16, 2015
Proper Name: 
Stone Xocoveza for the Holidays & the New Year