After a session of session beers, The pints&pairings #beersuggestioneers dive right into the stouts by enjoying Yeti Imperial Stout from Great Divide. The warming chocolaty-coffee buzz fuels some great beer conversation.
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.
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.
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Pairing suggestions for stouts:
1. Smoked or grilled game.
2. Desserts.
3. Grilled Veggies.
4. Shellfish.
1. Smoked or grilled game.
2. Desserts.
3. Grilled Veggies.
4. Shellfish.
Serving Temp: 45°- 50°
Glassware: Snifter
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.
Glassware: Snifter
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.
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