Coffee Stout

River Ryed Torpedo® Extra IPA

Coffee Stout

Rich coffee and roasted malts for a cold-weather wonder.

Our Coffee Stout combines the best of our two favorite
brews—coffee and beer. We blended the hearty flavors
of coffee with dark roasted malts to create a complex
and layered mix of dark chocolate, caramel and
light fruity notes punctuated with a roasty, dry finish
for the perfect cold-weather drink.

Overview

  • Alcohol Content 6.2% by volume
  • Beginning gravity 15.3° plato
  • Ending Gravity 4.9° plato
  • Bitterness Units 53

Ingredients

  • Yeast Ale yeast
  • Bittering Hops Nugget
  • Finishing Hops Nugget
  • Malts Two-row Pale, Caramel, Chocolate, Wheat, Brown
  • Other Cold brewed coffee

Food Pairing

  • Cuisine Chile-rubbed grilled hangar steak, Shepherd’s Pie, Grilled Mushrooms with herbed breadcrumbs and aged cheddar
  • Cheese Creamy Blue Cheese
  • Dessert Flourless Chocolate Cake

Brewing is as much art as science, and all beer specifications and raw materials are subject to change at our brewers' creative discretion.

  • Stout versus Porter

    While the exact origins of porter are hazy, the development of stout is more straightforward. By the 1700s bolder, high-alcohol versions of any style of beer were referred to as “stout” or strong. By then, porter was far and away the most popular beer style in the British Isles, and clever breweries began advertising the stronger versions of their beers as “stout porter.” By the late 1800s, regular porters had fallen out of favor and stout porter, or simply stout, took their place. There are many different varieties of stout ranging from the light bodied, low-alcohol Dry Irish Stout to the viscous, rich and strong Imperial Stout.

  • Specialty Malt

    Malted barley generally falls into two camps: base malt and specialty malt. Base malt is highly modified malt that is responsible for producing the bulk of the fermentable sugars in the beer. Specialty malt is malt added for its flavor, color or effect on the body and mouthfeel of the finished beer. Specialty malts are typically produced by kilning and/or roasting barley. Caramel malt is made by placing germinated barley with a high moisture content directly into a roaster. The resulting malt produces unfermentable sugars during the mashing process, adding sweetness and body to finished beer. Roasted malt is base malt that has been placed in a roaster similar to a coffee roaster to produce deeper, darker, baker’s cocoa and espresso flavors like those common in a porter or a stout.