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Cappuccino Stout - Lagunitas Brewing Company

Cappuccino StoutCappuccino Stout

Displayed for educational use only; do not reuse.
BA SCORE
87
very good

2,760 Ratings
THE BROS
96
world-class

(view ratings)
Ratings: 2760
Reviews: 1139
rAvg: 3.89
pDev: 12.34%


Brewed by:
Lagunitas Brewing Company visit their website
California, United States

Style | ABV
American Double / Imperial Stout |  9.20% ABV

Availability: Year-round

Notes/Commercial Description:
No notes at this time.

(Beer added by: GClarkage on 10-20-2004)
Beer: Ratings & Reviews
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Ratings: 2,760 | Reviews: 1,139 | Show All Ratings:
Reviews by jondeelee:
Photo of jondeelee
jondeelee

Massachusetts

4.2/5  rDev +8%
look: 3.75 | smell: 4.25 | taste: 4.25 | feel: 4 | overall: 4.25

Cappuccino Stout opens to a rich, malty nose, the initial aromas full of yeasty rising whole wheat dough, thick brown breads, chocolate, ash, and a good dose of coffee. There’s not as much of the latter ingredient as the name would suggest – no overwhelming smack – but there is a nice layer of deeply roasted and fresh-ground beans, the aromatic coffee oils still present and savory. The beans combine with a toasted pecan overtone to create a deliciously nutty feel, and when placed next to the chocolate, come across very dessert-like. Tinges of pine resin from the hops add nuance, and more sugars and aromas are added in the forms of molasses, brown sugar, vanilla, and a few fruit esters (mainly raisin, plum, and black cherry, though all are relatively mild, compared to the chocolate-coffee notes). As a whole, the nose is very nice, offering a good dark series of notes, the cappuccino blending extremely well with everything else, and the mélange even producing a few dark port and bourbon-like overtones.

On the tongue, the beer is more ashy than the nose let on, with tobacco ash and near-burnt coffee grounds blasting away at the tongue, joined quickly by a relieving dose of heavy whipping cream, molasses, brown sugar, vanilla, and caramel. Bits of milk and dark chocolate add further sugary nuance, playing well off of the thick brown breads and whole wheat dough. Very light touches of piney bitterness add bite and balance, and the few fruit esters – again, raisin, plum, and black cherry, and again, all of them light – give the sugars a nice body. The aftertaste is a continuation of the main mouthful, even slightly heavier on the ash, and lingers for a good while. Late in the mouthful there’s an alcoholic burn, the vapors filling the nasal cavities in bourbon-like fashion. Mouthfeel is medium, and carbonation is medium.

Overall, this is a very nice stout, the cappuccino notes in here thankfully largely blending nicely with everything (as opposed to overpowering them, as often happens), and the wide range of sugars balancing out the dark ashes. There is still a rather large coffee presence that does slightly overpower some of the more subtle notes, and the alcoholic vapors in the aftertaste are quite potent, but there’s still much in here to enjoy.

Serving type: bottle

09-08-2013 00:25:28 | More by jondeelee
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A: Black. It's pretty black. Light can barely pass through it. Nice 2-finger tan head leaves nice lacing on the glass.

S: Lots of chocolate and roasted malt. Smells tasty. Slightly sweet with smooth milk chocolate and coffee. Touch of booze.

T: Just like the nose, the creamy chocolate is upfront and fades into the rich dark malts. Towards the back, the coffee is slightly robust and bitter, as it is accompanied by a mild amount of hops. Very well balanced. . . And there's the booze. The alcohol lingers more on the tongue as it warms up.

M: Very creamy. Maybe even a little chewy. Pretty much what I would expect from a stout.

O: I really liked this coffee stout. Lagunitas has always been a reliable brewery and a go-to for me. This a pretty good coffee stout, maybe not the best, but definitely worth trying. Especially since a bomber of it is only about five dollars. I recommend it!

Serving type: bottle

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Cappuccino Stout from Lagunitas Brewing Company
87 out of 100 based on 2,760 ratings.