Barrel aged/pastry stout adjuncts

Since I was limited to two...coffee and vanilla. Maple syrup, peanut butter and coconut are tied as the next three contenders.

 

I went coffee and cocoa nibs because those added at the right ratio usually have a big positive impact (my taste) but coconut and vanilla are right behind for me.

 

I find them all alluring if done well. Pohjala, Omnipollo, Bottle Logic, and Mikkeller, all do wonderful jobs with brewing these types of beer. Some breweries put these things in beer only for you to go searching for the flavor through aroma or other subtle means, others create terrible, Cronenburg-esque, monstrosities that leave you wondering why they would ever waste the time (Ballast Point Indra Kunindra for example). To each their own when seeking innovation but it takes a stroke of genius to truly get it right.

 

Sweet spices (cinnamon, licorice, etc.) aren't a choice? They have the most history of being added to stouts.

Also, going to do this *pushes glasses up*

Additives is an ok term. Flavorings would be better. Adjuncts is just wrong. Adjuncts are sources of carbohydrates outside of malt either added to the mash (unmalted grains, root vegetables, beans in some historic recipes) or boil (various sugars).

The way folks are using the term adjunct now, hops would count as an adjunct. It really steams my beans.

 

Dark chocolate and coffee for me, preferably together.

It's early in the voting but I'm happy to see that hazelnuts have no votes yet. It's my least favorite flavor regardless of what it's added into. It's just so fake-o when used as a flavoring. However, I love eating the raw nut.

 

You mean like Jeff Goldblum vomiting on a donut? Why isn’t that a poll choice?

 

I voted coffee and coconut.

I prefer the base stout (barrel aged or non) over the various variants. Some brewers mask a mediocre or poor base with an ice cream sundae toppings bar.

 

When done right, Hazelnut is a fantastic addition. But easy to overuse and must be considered carefully. Sometimes I think it would simply be easier to add a dash of Frangelico to your favorite Imperial Stout and call it a day.

 

I didn't vote since I prefer stouts with no added flavors. Bourbon barrel aged are fine.

 

All of these adjuncts can be pretty fun in beer. My personal favorites from your list above, if forced to choose two, are coconut and maple syrup. Two of my favorite flavors in general, so why not in my favorite beverage?

 

Would maple syrup be an adjunct as it can ferment out and add abv? No snark, just thinking about the meaning of words as of late.

As for me, coffee is the correct answer. If cinnamon or brewers licorice were up there they would be second. Spice wars and coffee cinnamon B bomb being a couple favorites in the past.

 

Agreed. My first preference would be to see how the base does in barrels as I enjoy that the most.

However, I voted for coffee and cocoa nibs.

 

If you taste maple it’s not fermented out is my understanding. I don’t know any brewery adding maple syrup that gets fermented out. Well DFH 75 minute maybe, and I’m sure there’s more, cause it has no maple and it has a different molasses type thing going on.

I could be wrong on this but I believe if abv is high enough it very much impedes yeasts ability to do its job again if it’s been fermented out already. If added after the fact I’d say maple syrup is most definitely an adjunct, added to mash I agree it’s not an adjunct. Anyone know for sure?

sidenote edit: I voted maple, also just pours some all over my oatmeal this morning. There’s nothing I love more than maple syrup.

 

'Coffee' was my only vote, as I've always sought out coffee stouts.

Some of the other options are a little too 'wildcard' for me in terms of consistency.

 

Blueberries and cherries.

 

Maple syrup would be an adjunct, same as honey, invert syrup, or dark candi syrup.

 

There's always 'that guy' in the group! Dare to be different. (At least you didn't say pumpkin.)