Favorite Adjunct in a BA Stout???

Whiskey Barrel.

 

A better beer

 

Thanks, did not know this. Respect!!

 

I think something like vanilla or maple in a rye or bourbon barrel is awesome.

Has anyone ever made a wheat stout? I wonder how dark you can roast wheat before it gets bitter. In a rye barrel that would be awesome.

 

No adjuncts if it is barrel aged. I like oats and chocolate if its not.

 

Dark fruit.

 

"Breakfast- Maple/Oats/Coffee"

Beers that are designed to have a combination like this rub me the wrong way. Regardless of whatever benefits it provides the beer, putting coffee in an oatmeal stout is following an outside theme in order to conjure up positive associations with the consumer. I'm sure there are plenty of drinkers out there who think I'm crazy because they love their "silky" coffee-forward breakfast stouts... and feel that the end justifies the inspiration... but the concept still drives me a little nuts even when the gimmicky results turn out good. I guess I am crazy.

 

This is floating around Texas: http://www.beeradvocate.com/beer/profile/31850/146942/

It's not exactly what you're talking about, but it's a pretty unique take on a stout.

I tried it at a tasting and was shocked at how thick the mouth was for such a light colored beer. It's really sweet, but worth checking out for the beer drinker who's had it all...

 

A shot of Stoli Chocolat Kokonut will add a dimension of decadence to any imperial stout.

 

A balance of coffee and chocolate.

 

Abraxas.

 

Peppers!

 

Coffee, chocolate, vanilla, those "desert" stuffs make me happy.

 

Oh I think I mispelled, "dessert", right?

 

Technically an adjunct ("malt adjunct") is a fermentable material which uses enzymes from the malt to extract the sugars. But many brewers (and unfortunately beer writers not all of which do proper research) use the term much more loosely to include all fermentables.
American adjunct lagers used adjuncts to mop up excess enzymes in the poor brewing quality domestic malts. This led to greater clarity and also of course modified the taste.But the malt and the adjuncts worked together to produce the beer. A flavouring is something added extra. Like a paint job on a car as opposed to the engineering.

 

Huge mexican/spiced stout fan. I'd probably go with coffee as a close second, ironically since I despise coffee, made even more so since I live in Seattle.

 

I'm really getting a kick out of seeing peppers getting into stouts... see what I did there.

 

Maybe out there, but consistent with the usage of Adjunct in the Poll being conducted in this thread. It isn't necessary to brewing and it brings flavors to the mix.

 

Chocolate/Dark Fruit

 

I'm liking coffee stouts less and less these days. Not that I dislike it, but give me a Founders Imperial and I'm a happy neckbeard