All About Beer Magazine

Beer Talk

Dogwood Stout

Published November 2003, Volume 24, Number 5

• Fred Eckhardt

  Beautiful color with a fine-sounding head. The roasty aromatics proclaim this a beer of rich roasted malt and depth. This stout is one fine beer. I like it, so I’m passing on my very own secret accompaniment any fine stout. Cut yourself a slice of good bread, top it with a little butter, and a good gob of creamy peanut butter. Don’t be stingy. But wait, I’m not done—top that with a healthy dusting of red cayenne pepper. Don’t skimp. Enjoy it with the stout. You can thank me later.

• Garrett Oliver

  I took my glass to the window, but the light still wouldn’t punch through. This is serious, then. The nose shows it, too—a heady swirl of dark chocolate and Italian roast coffee. Behind a thin whack of hops, the palate is fairly light, with a nice roast bite leading to a dry, silky center showing off complex roast flavors. The finish and aftertaste are attractively coffee-ish. A very tasty beer with great roast structure. Try it with barbecue or baked ham.

• K. Florian Klemp

  Deep black, almost opaque, with a medium-brown, creamy crown. The aroma is just what I would expect from a stout. Lots of roasted coffee aroma, a hint of chocolate, no fruitiness, and barely noticeable hops. The foam lingers on the glass as I drink. Very nice flavor. If this was intended to be a dry stout, it is right on the money. Creamy mouthfeel, with a long-lasting, clean and roasty finish. This stout is both quenching and satisfying with the appropriate austere quality that I seek in this style.