This week Stone Brewing is releasing a bold and rich stout brewed with an abundant dose of whole espresso-roast coffee beans from San Diego-based roaster Ryan Bros. Coffee. A limited seasonal release, Stone Americano Stout is a modern-day throwback making its debut this week in 12-ounce six-packs at retailers and on draft to restaurants and bars where Stone craft beer is sold.
Coffee roasting has risen to become a true art form, and recently, craft brewers have embraced the depth, complexity and nuances created by this unconventional brewing ingredient. A nod to fan-favorite 2013 Stone ESPRESSO Imperial Russian Stout, Stone Americano Stout revisits a style our fans loved with the same Ryan Bros. coffee that left us buzzing for more almost three years ago.
“We decided to brew a beer with carefully selected ingredients, from the malt and hops to the locally roasted espresso beans,” explains Stone Brewmaster Mitch Steele. “In some ways, this recipe is a tribute to classic American stouts that were made by craft brewers in late 80s to early 90s. Because of our obsession with hops, we felt it was necessary to include a traditional Stone twist and up the hop factor to include four hop varietals: Amarillo, Cascade, Chinook and Columbus.”
Thanks to the malt bill, roasted and deep cocoa flavors are present to perfectly balance the strong notes of coffee. For each 120-barrel batch, 250 pounds of beans were added to the mash kettle and post-fermentation, creating prevalent coffee character with a lingering bitterness. This beer is made complete with a hop bill composed of classic American varieties, which invigorate the coffee taste with a fruity and citrusy hop presence.
Fans will be able to find Stone Americano Stout in limited quantities through May. Enjoy fresh or store at proper cellaring temperatures (55°F or lower). Over time, all flavors will meld together and allow for more toasted grain character to shine through. Regardless of when you choose to experience the intense coffee qualities, rest assured…not a single decaf bean was used in the process.