Coffee Stouts

Anyone here ever have Kujo? I keep seeing it by me but not sure if I want to bite the bullet for a six pack, is it any good?

 

Short's cup a joe stout also very coffee dominant. Theu also habe the mystery stout which is more like FBS with the strong chocolate to balance the coffee taste.

 

Kujo is good coffee beer for a non barrel aged. Get some and if u dont like it its always a good xtra for a trade learned it from a friend.

 

I personally really disliked kujo my vote for the same price point would be something like troegs javahead.

 

Agreed. So glad I only bought a single bottle as it was a disappointment. Then again, I have very high standards for coffee beers.

 

Just had Espresso Yeti last night. Best coffee stout I've had thus far.

 

Peche Mortel is a great one, as are Coffee BCBS, Espresso Yeti, and Mikkeller Beer Geek. Stone's Dayman Coffee IPA was also weirdly good, IMO. Just got my hands on TO OL's barrel-aged Goliat, stoked to try it.

 

Love peche just got me 12 BA peche. Cant wait to try it dont know what to expect if its same as the reg peche....

 

TRY THIS...IT'S VERY GOOD! Very coffee..link below...

http://mothersbrewing.com/craft-beers/our-beers/winter-grind/

 

I stopped at a liquor store close to my work today, and found a small cache of these from 2013. They were $7.99 each, and I picked up 3 of them. I'm actually considering going back for the rest of them.

 

As far as distro is concerned, probly gonna be ether VAS by ballast point, speedway by aleSmith, of course goose island stout, but not widely available. One of my favs was the Via from Mikkeller, coffee porter = insane

 

2013? Hell, they're still young. Stone's RIS needs at least a year to tame that vodka-like hit. If I had the money and space in the fridge, I'd buy them for sure ... great beer!

 

From what I've read/heard, you're supposed to treat a coffee stout the same way as an IPA and drink them rather fresh, right?

 

You'll hear mixed stuff. Plenty of people age coffee stouts with different results. Some say the coffee flavor fades away over time (hence the drink fresh mantra), but how long and to what degree is always the unknown variable. Some people like to let it age so that the coffee flavors are still there, but mellow out a little bit and aren't so bitter and upfront.

 

Gotcha. Thanks. I had a '13 Stone Espresso stout not too long ago and I was very pleasantly surprised at how much the coffee was still prevalent. Now I'm kind of wondering how other similar stouts would taste with a little age on them.

 

I had a fresh Big Bad Baptist the other day. It was a little on the bitter side. I'm thinking a little aging would help take the edge off.

 

If you want a big coffee hit try Troegs Impending Descent (think I got that right), there's enough coffee (and sugar) to write your thesis.

On tap at Barcade in JC.