Coffee Stout
Church Brew Works

 

 

 

 

 

On tap at Church into shaker
Aroma of coffee
Bartender decapitated, 1 cm stump, light brown, rocky, diminishing to 2 mm ring
Lacing good – initially covers the inside with a light brown curtain of small bubbles
Body dark brown, opaque
Flavor of coffee, slightly bitter (Hops or coffee); no hop flavor, no alcohol, no diacetyl
Palate medium, watery, soft carbonation. Very watery for a stout.

Appearance 3.5, Aroma 3.5, Flavor 3.5, Palate 3, Overall 3.25

 

 

 

 

 

Church Brew Works : Coffee Stout

Pours a clear dark brown with a short lived off white foam. Aroma strongly resembles a bag of freshly opened coffee beans. In the taste, tangy coffee and a good bit of roast. The coffee beans leave behind a semi tart strong coffee flavor. French press coffee with dark roast Kenyan coffee beans. Fresh tasting and quite an eye opener. Medium bodied leaving a drying coffee, fully roasted flavor in the finish. Overall, this is a solid coffee beer, with a fantastic nose, I could breathe this in all day.

This is the 2013 version for the coffee stout (out of retirement I guess). This one uses coffee from Nicholas Coffee in Market Square. Kenyan coffee beans were used.

The beer works as a coffee stout, but unfortunately the flavor profile drops off very quickly and nothing lingers at all. I'd at least hope for a little bit more before it disappears to nothing. Standard.

I had this on tap at the Church brewpub in Pittsburgh. Actually I think the waitress called it espresso stout, but I think it's listed as coffee stout on BA.

Overall this was a bit of a disappointment, mostly because the coffee stouts I normally have are really rich and thick and so forth. This was thin and the coffee flavor was a little weak, but it would serve very well as a session-style stout. The flavors were good if not strong, and the appearance was nice (black color, thin foam).

Appearance: Pitch black body with that typical nitro stout appearance as the bubbles settle into a tan head that leaves a decent amount of creamy lacing

Smell: Roasted malt with a touch of coffee

Taste: Starts with a roasted malt flavor the betrays an underlying coffee aspect, mid-palate; after the swallow the coffee builds somewhat with just a touch of bitterness in the finish

Mouthfeel: Full bodied and creamy with low carbonation

Drinkability: I wouldn't really consider this an American stout as the IBUs are much too low; more of an Irish dry stout with a very low key coffee flavor

Sampled through the efforts of Alkey and Double Trouble GIF.

This is a black colored beer with a thin brown colored head.

The smell sweet and heavy with patent malt scent mostly coffee and chocolate. This has a slight candy scent to it vanilla and caramel with some faint coconut.

The taste begins roasted patent malt with a fair bit of smoke and charcoal to the taste. Fairly dry tasting with a far amount of coffee flavor to it. Only problem is that the coffee seems to be of the Starbucks over roasted variety.

Mouthfeel seems thin to me.

An OK beer but not really something I would buy again. Main problem here is that I do not consider over roasted coffee to be that great. Over roasting burns away the distinctive flavors of coffee and just leaves that charred taste.

This Coffee Stout uses a blend of Italian Roast and Vienna Roast and will take place of the Blast Furnace Stout on a rotating basis. I was somewhat sad to hear my favorite oatmeal stout being rotated but this coffee stout is a decent replacement for now.

This brew was served to me from the tap in a Church Brew glass a dark brown/black color with a small tan head that left some spots of lace. The smell was mostly roasted malts and coffee and the taste followed with dark malts and lots of coffee. I let this one sit a bit because it seemed a little cold but even as it warmed the feel would not thicken up and was very light to almost watery. This beer was very tasty and easy to drink and makes a nice session beer.