Beachwood BA System of a Stout
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What the brewers say
“Inspired by a traditional cup of Armenian coffee, this rich stout is brewed with molasses and cardamom, then rested on coffee from Portola Coffee Roasters before being aged for 12 months in brandy barrels.”
What our panel thought
Aroma: “Rich dark chocolate malt up front with a chai coffee aroma. There’s a fair amount of booze up front as well with spicy cardamom. After the initial burst of aroma, there’s a touch of oak and dark fruit, including currants.”
Flavor: “Dark fruits, coffee, and chai dominate. Moderately strong sweetness leads into moderately strong bitterness that slowly fades. A fair amount of alcohol warmth helps to balance. Barrel character comes through nicely in the aftertaste. Complexity from the brandy, some light wood character with vanilla.”
Overall: “Distinctive as an imperial barrel-aged stout—the Arabic coffee character is well-done; the spice is balanced nicely.”
