Luxe and Reduxe
Hacienda Beer Co.

 

Tasted in stemware from draft at Hacienda Beer Company on August 24, 2019. Milk stout brewed with cold brewed coffee and Wisconsin maple syrup. Nice balance of flavors.

 

 

 

 

 

Poured black with a very thick brown head that lasted forever. Aromas were heavy on the milk chocolate followed by sweet coffee, maple syrup and toffee. Overly malty and sweet in a good way. Taste is very sweet, but not in a cloying way. Its very heavy on the milk chocolate, maple syrup and sweetened cold-pressed coffee. All the adjuncts shine through, just as listed on the the label. Seems like its concocted so well together, producing flavors of toffee. Mouthfeel is smooth and medium body, slightly creamy. Overall: a top of the line milk stout. Each sip leaves me wanting another sip. Definitely something I will continue to drink, as long it continues to be brewed.

Poured 16oz into snifter. Cola black with a tan 2.5 finger head. Slowly fades and leaves a collar and nice lacing. Notes of malted milk, maple syrup, rich chocolate, cocoa, and also subtle notes of vanilla and malt. This is on the sweeter side with all the maple, pancakes, chocolate cola, but some of the roasted malts break it up. It's a sipper and pretty good if you prefer sweeter pastry stouts. Smooth, creamy, and full bodied along with soft carbonation. Pretty good milk stout and it is almost like a pancake breakfast.

 

 

16oz can, tumbler glass. Dark cola brown body, one finger frothy mocha head, good retention, lots of lacing. Smell is espresso, light roast, milk chocolate and lactose, a bit of cocoa powder as well, touch of maple. The maple comes out in spades on the palate, sweet maple, touch of brown sugar, big milk chocolate and lactose, balanced out well by the coffee bean, roast and a bit of earth. Surprisingly nice balance despite the big potential for oversweetening; the coffee does its job well. Mouthfeel is medium bodied, good carbonation, soft and mildly creamy, presumably from the lactose. Nice adjunct stout, would like to see this one made more often.