Vanilla Latte Stout
Abbey Wright Brewing Co.

Served on-tap at the Valley Inn. We had our 2 year old in tow and were banished to the banquet room where we sat in solitude enjoying our pints.

A: The stout has a finger of dense nitro-driven head. Unlike most nitro brews though, the head quickly disappeared. The stout itself is black, a calm beauty in the glass.

S: The aroma shows off an excess of vanilla, sweet and sugary, with a lactic fullness. Coffee and roasted malts appear as well.

T: The first sip of nitro head was all vanilla, sweet and sugary. Behind the head, vanilla and lactose abound. The flavors are sweet and cut the roasted malts, reducing the bitterness of the stout. The coffee side seemed to be a little restrained, perhaps the smoothness imparted by the nitrogen glossed over it?

M: The stout wasn't as cloying as I expected. The flavors generally mixed well, with the lactose really working against the roasted stout.

D: A pleasant ale that wasn't overpoweringly sweet. As I mentioned, a little more coffee presence wouldn't hurt anyone.

Made with 5 lbs of Griggs dark roasted coffee, Madagascar vanilla beans and lactose.

A-Deep, dark brown/black with a thin light tan head that settled strong but left no lace.

S-Light roasted malt, bitter coffee and a hint of vanilla sweetness.

T-A very interesting three part flavour presentation. Part one, Bitter roasted malt and coffee. Part two, lactose sweetness kicks in. Part three, sweet vanilla washes over during the finish... All in all presented very nicely and melds together quite well.

M-Medium bodied, very creamy and good lasting coffee bitterness. As it warms gets a bit thin in the feel. Would like to see just a bit more body to make this one more solid.

D-Good, not as sweet as I feared that it might be. Well presented flavours and a nice smooth creaminess. Well done for an initial effort.