Espresso Stout (formerly The Steamworks Grand)
Steamworks Brewing in Burnaby, British Columbia, Canada 🇨🇦
Stout - Imperial Regular Out of Production|
Score
6.75
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To honour the opening of our new cafe, we brewed a rich, chocolatey imperial stout. We then pulled 1200 double shots on our new La Marzocco espresso machine and added them straight into the conditioning tank. If you like stout and you like coffee, this brew has the best of both worlds.
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7/10
—
Appearance 8
Aroma 8
Flavor 6
Texture 6
Overall 7
Draught at Alibi Room, Vancouver; 9% ABV
Black color; creamy head. Very nice aroma of American-brewed coffee, mixed with roasted nuts. High carbonation, therefore the body seems to be lighter than expected; strong flavor of dark chocolate, some roasted malt, some saccharin-like sweetness, coffee and liquorice too; correct bitterness. Chaotic.
Black color; creamy head. Very nice aroma of American-brewed coffee, mixed with roasted nuts. High carbonation, therefore the body seems to be lighter than expected; strong flavor of dark chocolate, some roasted malt, some saccharin-like sweetness, coffee and liquorice too; correct bitterness. Chaotic.
Tried
from Can
on 30 Mar 2011
at 08:59
8/10
—
Appearance 8
Aroma 9
Flavor 8
Texture 6
Overall 8
Really beautiful espresso aroma. Opaque black, brown head. Tiramisu in a glass Mellow mouthfeel great beer.
Tried
on 11 Sep 2010
at 13:03
7/10
—
Appearance 8
Aroma 7
Flavor 7
Texture 6
Overall 7
Sampled at GCBF '10, pours black with a small tan head. Nice espresso aroma with roasted malt backing. Flavour is more dominated by sweet roasted malt, with secondary espresso characteristics. Thin body, but well-made.
Tried
on 11 Sep 2010
at 10:16
5.2/10
—
Appearance 8
Aroma 5
Flavor 5
Texture 4
Overall 5
Espresso Stout, on tap, rated May 26, 2007.
Had to unretire this one...I love doing that. Ebony colour all glossy and black. A bit more head would have given it the old perfect appearance score. Big beany coffee nose...not enough espresso richness for me. Malt sugars lingering in the background. On the palate there is quite a bit of malt sweetness, a touch of oiliness in the body, but the coffee flavour is harsh, vegetal. Apparently, this is going to need a year or two to settle that raw beaniness down. I still have a bottle of the original left, and hopefully this one found its way into a few bottles as well.
The Steamworks Grand, 2 years old, bottled, rated June 15, 2005
Rather black colour, but surprisingly not entirely so. Intense coffee aroma is slightly burnt, not particularly complex nor enticing but serviceable if you like coffee. Thick mouthfeel. Extremely smooth. Now we’re speaking English! Incredibly refined espresso flavours dominate with sweet dark malts, slightly nutty nuances and a smooth, sweet finish. Because they made it with espresso (1 shot per pint) it has none of the astringency or vegetal character associated with using beans. The bad news is that it’s 2 years old now. The good news - Conrad’s talked about making it again this fall. 6-3-8-4-16=3.7
Had to unretire this one...I love doing that. Ebony colour all glossy and black. A bit more head would have given it the old perfect appearance score. Big beany coffee nose...not enough espresso richness for me. Malt sugars lingering in the background. On the palate there is quite a bit of malt sweetness, a touch of oiliness in the body, but the coffee flavour is harsh, vegetal. Apparently, this is going to need a year or two to settle that raw beaniness down. I still have a bottle of the original left, and hopefully this one found its way into a few bottles as well.
The Steamworks Grand, 2 years old, bottled, rated June 15, 2005
Rather black colour, but surprisingly not entirely so. Intense coffee aroma is slightly burnt, not particularly complex nor enticing but serviceable if you like coffee. Thick mouthfeel. Extremely smooth. Now we’re speaking English! Incredibly refined espresso flavours dominate with sweet dark malts, slightly nutty nuances and a smooth, sweet finish. Because they made it with espresso (1 shot per pint) it has none of the astringency or vegetal character associated with using beans. The bad news is that it’s 2 years old now. The good news - Conrad’s talked about making it again this fall. 6-3-8-4-16=3.7
Tried
from Draft
on 15 Jun 2005
at 00:07