Our Anniversary Ale this year comes from 2 pilot beers that were fermented by individuals from Team Stone. The first was Jeremy Moynier fantastically scrumptious Oatmeal Stout, and the second was Jake Ratzke astonishing homebrewed Imperial Stout that had authentic Oaxacan chocolate added to the bubble. We adored both beers so much that we chose to join the plans to make this year Anniversary offering: Stone 12th Anniversary Bitter Chocolate Oatmeal Stout. This beer pours profound dark with a rich earthy colored head of froth. The fragrance is overwhelmed by cook malt and cocoa. After tasting, the cocoa (we utilized unsweetened, natural cacao sourced through our companions at Chuao Chocolatier) truly comes through with a profound chocolate flavor and a durable harsh completion. The broiled grains utilized include espresso and licorice emphasizes. It is a thick beer, however not sweet, with the option of cereal in the crush giving a rich, sleek mouthfeel that adds to the velvety surface.

  • Alcohol By Volume (ABV)
  • SRM Color Scale
  • International Bitterness Units (IBUs)
    50 - 80
  • Carbonation
    Slow to Medium Rising Bubbles
  • Clarity
  • Color
  • Alcohol
  • Palate Body
  • Palate Carbonation
    Low to Medium
  • Palate Length/Finish
  • Apparent Attenuation
    70 - 75
Food Pairings
  • Cheese
    Aged Cheeses, Blue Cheese, Gouda, Gorgonzola Dolce, Stilton, Aged Gouda
  • Entrée
    Foie Gras, Coffee-rubbed Porterhouse Steak, Blue Cheese-stuffed Portabella, Fennel and Leek Risotto, Lamb Osso Buco, Beef
  • Dessert
    Flour-less Chocolate Cake, Licorice Ice Cream, Brownies, Coconut Macaroons, Vanilla Desserts
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