Talking Teeth
Bizarre Brewing in Seattle, Washington, United States 🇺🇸
Stout - Pastry / Flavoured Rotating|
Score
6.88
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TALKING TEETH - COFFEE CHOCOLATE STOUT COLLAB W/OUTER DARK COFFEE CO. - 4.8%
Talking Teeth is our jittery little stout brewed with coffee and chocolate. This newest batch was mashed with a bold blend of English barley, pale chocolate malt, a selection of caramel malts, oat malt, chocolate rye malt, and Ecuadorian cacao nibs. Our stout was hopped in the kettle with East Kent Golding and Talus and was fermented with our favorite English ale strain.
🍒🍫 We get notes of brandied cherries, fresh baked brownies and caramel on this roasty and smooth stout.
Talking Teeth is our jittery little stout brewed with coffee and chocolate. This newest batch was mashed with a bold blend of English barley, pale chocolate malt, a selection of caramel malts, oat malt, chocolate rye malt, and Ecuadorian cacao nibs. Our stout was hopped in the kettle with East Kent Golding and Talus and was fermented with our favorite English ale strain.
🍒🍫 We get notes of brandied cherries, fresh baked brownies and caramel on this roasty and smooth stout.
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7.1/10
—
Appearance 8
Aroma 6.5
Flavor 7.5
Texture 7
Overall 7
Canned 06/02/2026, drunk 08/06/2026.
Beany coffee is very earthy, lightly fruity and there isn't a lot of supportive malt here. Acid from yeast and adjunct seems prominent. A bit of glue on the edges? Doesn't smell like a mess, as much as that sounds, though. Just very, very dry.
Ok, it's not too dry, as I was worried. Still, the coffee character lends bitterness and acid that isn't supported/balanced by softer, fruitier, lighter flavors. Still, I appreciate the texture here, especially for its size. Reasonably deep malts yet still dry. Seems to be cleaning up somewhat as it warms and breathes, too. But it just goes to show, coffee is one of the most variable, difficult adjuncts to brew with. No doubt I shouldn't have let this sit even the (fairly short) two months that I did. Not my favorite, but I suspect fresh on tap this is significantly better, so I'm not going too hard on the rating.
Beany coffee is very earthy, lightly fruity and there isn't a lot of supportive malt here. Acid from yeast and adjunct seems prominent. A bit of glue on the edges? Doesn't smell like a mess, as much as that sounds, though. Just very, very dry.
Ok, it's not too dry, as I was worried. Still, the coffee character lends bitterness and acid that isn't supported/balanced by softer, fruitier, lighter flavors. Still, I appreciate the texture here, especially for its size. Reasonably deep malts yet still dry. Seems to be cleaning up somewhat as it warms and breathes, too. But it just goes to show, coffee is one of the most variable, difficult adjuncts to brew with. No doubt I shouldn't have let this sit even the (fairly short) two months that I did. Not my favorite, but I suspect fresh on tap this is significantly better, so I'm not going too hard on the rating.
Tried
from Can
from Tavour
on 06 Aug 2026
at 17:45
7/10
—
Appearance 8
Aroma 8
Flavor 7
Texture 4
Overall 7
16oz @ Ryan's shared with Brian (thx for the beer, man!). Appearance: very dark brown with a quickly dissipating beige head. Aroma: coffee and roasted malts, some light berries. Taste: along the same lines, quite dry and watery. Ashy, bitter. Overall: meh.
Tried
on 27 Nov 2024
at 06:09
7/10
—
Appearance 8
Aroma 7
Flavor 7
Texture 6
Overall 7
Poured from 473mL can (pkg 04/02/2024). Near black with small beige head. Dry roastiness with underlying coffee. Nice simple coffee stout, but not a ton of depth.
Tried
from Can
on 27 Nov 2024
at 05:49
7/10
—
Appearance 8
Aroma 7
Flavor 7
Texture 6
Overall 7
On tap at Bizarre, pours black with a small tan head. Aroma brings out lots of dry cocoa and coffee, with a nice bitterness. Flavour is bone dry, with plenty of earthy coffee, dry cocoa and medium roast. Dry, clean and roasty. Very good.
Tried
from Draft
on 24 Feb 2023
at 06:44