Jason brings up a fantastic and unusual pairing and we have a couple great dessert pairings for you, but, you'll have to listen to the podcast.
Chicory discussion update: Chicory is in the radicchio family and the tops are used as leafy bitter greens and also dried and used in chicory coffee.
1. Smoked or grilled game.
3. Grilled Veggies.
Aroma: Will be full of roasted malt, which gives it a coffee-like aroma. There may also be hints of chocolate or cocoa as well as American grown hops.
Appearance: The beer will pour jet black and opaque with garnet highlights around the edges with a thick and a long lasting tan head.
Flavor: You can expect a lot of roasted malt flavors of burnt coffee or bittersweet chocolate. The burnt flavors shouldn’t be unpleasant and are often quickly replaced by a much smoother and sweeter chocolate flavor.
Mouthfeel: You can expect a well-carbonated, medium to full bodied beer with a dry and slightly astringent finish due to the roasted barley that was used in the brewing.
HopHeadSaid: I suggest pairing your favorite stout with a chocolate dessert. The sweetness in the deserts will help balance the roasty flavors in the stout and the stout will keep the dessert from becoming to cloying. The coffee-like roastieness is often a pleasant layer with sweets, as well. If desserts aren’t your thang, then try breakfast foods! Consider replacing your morning coffee with a stout, it has a similar flavor profile as the coffee and its carbonation will help to scrub those savory or sweet flavors off the palate. I won’t even get into the slight warming sensation you get with the stout.