Malty MOFO [mal•tee mo•fo]: affectionate nick name for our Head Of Brewing Operations, Mitch Ackerman. Opaque, blackness, as it should be. Dark tan head that stands well with an aroma of roasted malt, coffee, malt sweetness, slight caramel. The complex wave of malt starts with an undeniable roast and dark chocolate, coffee, that evolves to notes of caramel, toast, and pleasant malt sweetness. This beer has layers of flavor and complexity and is very drinkable. You can pair this with charred/grilled/smoked cuisine, earthy mushroom dishes, and rich and fatty proteins, as well as your favorite dark chocolate dessert. This is a year-round stout that can quench your thirst any time of day.
Stouts, unlike their close cousin porters, use a higher percentage of roasted barley which gives stouts the classic grain bitterness similar to coffee. Porters are smooth and are chocolate forward, and have less malt bitterness. Stouts have many variations, Irish, oatmeal, Russian, and American. All have roasted barley malt bitterness that is a quintessential stout characteristic.