Maple Stout
Minami Aizu Brewing Company, Ltd

"Our aim is to create a dry, spicy stout. Let there be no misconception. The maple syrup added to the kettle leaves no sweetness—yeast loves maple syrup, and all it leaves behind is the essence of the maple tree. We also add other herbs and spices to give this stout a distinct floral character. So as you sip this brew we take you back to the edge of the high alpine forest. We use a combination of British pale malt, black patent, chocolate, and roasted barley to give it a complex malt and coffee flavor. In the kettle we use Willamette and Chinook hops. Since this brew starts at a gravity of 1.070 and finishes at about 1.020, we ferment Maple Stout at 20°C for about three weeks to give the yeast ample time to convert the extra sugars and fermentable materials before cellaring at low temperature. Because of the high gravity and complex flavors this brew requires a longer aging process after packaging. We believe that this brew should be matured in the bottle at about 10° to 12°C for at least two months before consumption. It should be consumed at about 14°C to bring out the subtle flavors."