Crème Brûlée StoutMay 1, 2005 Warren, MI
Kuhnhenn Brewing Co.
An unfiltered stout of medium body, made with coffee, caramelised sugar and vanilla.
Alcohol (wt.): 4.3
Alcohol (vol.): 5.5
Crème brûlée, coffee and stout, these are a few of my favorite things, all in one great beer. Is it as romantic as it sounds? You bet! The color of strong coffee and a creamy head are a wake up call. The nose is somewhere between artisan chocolate and eau de parfume. Sexy, sensual and luxurious are a few words to describe the sweet, bitter and floral flavor. A real winner to share with someone special, on Valentine’s Day, or whenever you can get it.
- Charles Finkel
If my eyes were closed and I were asked to identify what it was I was smelling, I’d say a chocolate crème brûlée. Quite a complex, fascinating and enjoyable aroma matched by expectations in flavor and balance. The marvelous aspect of this unique brew is that it is not heavy in body, but rather medium to light with unanticipated thirst quenching character. Seek this ale—it is quite a treat and beyond words.
- Charlie Papazian
A literally stunning aroma of fresh coffee beans, milk chocolate and roasted grain. Oh-so-smooth palate dominated by a pleasing and not cloying sweetness—rich café au lait and chocolate, but with hop bitterness starting to break through and even a hint of Grand Marnier. This really is quite a beer. The finish offers creamy malt, roasted grain and more chocolate and coffee notes, but with a good balancing hop bitterness. The ideal dessert beer with perhaps a mint chocolate pudding to cut the richness of the beer.
- Roger Protz
Founder of Merchant du Vin and the Pike Brewing Co., Charles Finkel is a pioneer in the marketing of craft beers in America.
Author of the New Complete Joy of Homebrewing, founder of the Great American Beer Festival and a Beer Examiner at www.examiner.com, Papazian is a leading voice in beer and brewing.
Roger Protz is the author of Complete Guide to World Beer and 300 Beers to Try Before You Die. He is a respected beer authority and editor of the CAMRA Good Beer Guide.
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