Reviews are done by Jim Matt, our Chief Science Officer, who is also a veteran FoBAB judge, GABF judge, and BJCP Master judge.
Malts: Maris Otter, Roasted Barley, Chocolate Malt, Flaked Oats, Extra Dark Crystal
Hops: Bravo, Glacier
How do we infuse this Imperial Stout with coffee?
Stout is a natural (some say) predictable pair with coffee. And, why not? A dark beer infused with one of America's favorite beverages! We prepare a cold concentrate of coffee from Deeper Roots and add that to Ink after fermentation is complete. There is no formula to this, we do it to taste.
What are some notable characteristics of this beer?
The coffee and stout really complement one another with layers of roast, toffee, and dark fruit.
What do you enjoy most about Café Ink?
Not just the melding of flavors but the wonderful creamy mouthfeel in this beer emulates a great mocha.
Appearance: Black and opaque in color. It has a medium-tan head with excellent retention and medium-low carbonation.
Aroma: Layers of roast, chocolate, moderate coffee, moderate fruity esters.
Taste: Upfront high malt flavor with roast being dominant that fades into moderate coffee, chocolate, and a hint of raisin. Medium-high bitterness and moderately dry.
Mouthfeel: Medium body, low-dark malt astringency and light alcohol warmth.
Overall: A medium body, moderately strong Imperial Stout that benefits from the complimentary addition of a small amount of coffee.
What foods would pair well with Café Ink?
This one is perfect with a tiramisu, or coffee and peppercorn rubbed beef tenderloin with Gorgonzola crumbles.
Ideal glassware for Café Ink?
10 oz tulip glass.