From Stone:
Originally brewed by our Assistant Brewery Trainer, Brian Gallagher, as Gallagher's After Dinner Stout at Stone Brewing World Bistro & Gardens - Liberty Station, this exquisitely flavorful, silky smooth, summer-weight stout has been reborn as an annual release. Given an extra kick of earthy goodness from coffee beans roasted by local favorite Ryan Bros. Coffee, this is a sure-to-please brew. So grab your coffee mugs, soak up all the details on the official beer page, and make sure you don't sleep through Stone Coffee Milk Stout's debut next Monday.
Check out the Stone Beer Finder for help finding this roasty little gem at a bar or retailer near you.
Another Stone Groundbreaking Collaborations beer has been unlocked! There is no shortage of world-class brewers in San Diego County, and Tomme Arthur of The Lost Abbey ranks among the best of the best. We're thrilled that he's agreed to be part of our next collaboration–and it's not just because he's brewing in the very same space that originally housed Stone's first brewery. Tomme's expertise with barrel aging has won wide acclaim for his imaginative (and often irreverent) Belgian-inspired brews. You can be sure that whatever beer he helps dream up will be daringly creative–after all, this is the guy who once used a full-size flamethrower to caramelize raisins for a batch of beer. If you'd like to have your very own 1.5-liter bottle of this yet-to-be-hatched liquid wonder, you can pre-order it on the Stone Groundbreaking Collaborations page.
Our Stone Groundbreaking Collaborations beers have been in such high demand that we have two new beers to announce today. The second beer unlocked by scores of thirsty fans will be a collaboration bridging two oceans, brewed with our sun-drenched neighbors to the west, Maui Brewing Co. Just because their home base is a kick-back tropical paradise, don't think for a second that Maui's brewers are slackers when it comes to the art of making beer. Maui Brewing's famed CoCoNut PorTeR is universally hailed as a triumph of toasted-coconut deliciousness, and we've cooked up a collaboration with them before, so we know just how amazing they are.
You can pre-order a 1.5-liter bottle (or two, or two dozen) of the The Beer That May Come to be Known as Aloha Berlin right here on the Stone Groundbreaking Collaborations page.
ESCONDIDO, CA (Aug. 4, 2014) – Stone Brewing Co. is showcasing (yet again) the outstanding skills of its Brew Crew by releasing a special beer that stems from a homebrew recipe developed by Brewery Trainer Brian Gallagher. Dubbed Stone Coffee Milk Stout, the 4.2 percent alcohol-by-volume stout is brewed with lactose and whole coffee beans to enhance the session ale’s hearty, sweet flavors. Beginning today, Stone Coffee Milk Stout will start arriving in 12-ounce six-packs and on draft at retailers, restaurants and bars in select markets nationwide.
Originally named Gallagher’s After Dinner Stout, the recipe was formulated and brewed on the 10-barrel pilot system at Stone Brewing World Bistro & Gardens – Liberty Stationas a one-off, limited-release offering. A passionate and competitive homebrewer, Gallagher chose to revisit one of his medal-winning recipes for a milk stout with coffee beans when given the opportunity to brew at Liberty Station with Brewing Manager Kris Ketcham. The beer was an instant hit with Team Stone, Stone Brewmaster Mitch Steele and company Co-founders Greg Koch and Steve Wagner.
“Brian did a wonderful job developing this recipe and was able to artfully overcome the challenge of brewing a low-alcohol beer without it tasting too thin or watery,” explains Steele. “Because of the positive response from Team Stone and those lucky enough to taste the small-batch brew, we decided to brew it on our 120-barrel system and make it more widely available for craft beer enthusiasts across the country.”
To produce a full-bodied and silky mouth-feel, lactose was incorporated, creating a creamy sweetness that balances with the mild coffee flavors made possible by adding whole coffee beans from San Diego-based artisanal roaster Ryan Bros. Coffee. Mild ale malt was used as a base grain to help create a rich, roasty character, while other specialty grains contribute cocoa, licorice and subdued coffee flavors. Magnum hops bring a clean bitterness, brilliantly contrasting with the beer’s malt-forward qualities. Together, the ingredients make for an easy-drinking beer that is robust yet smooth.
“I was thrilled to find out that my ‘little beer’ would go on to be part of the Stone lineup and be distributed nationally,” said Gallagher. “To make this beer stand out from others, I added coffee beans at a very early stage in the brewing process, which helped bring out the roast character from the coffee, while eliminating bitter acidity and astringency.”
On the beer’s dedicated webpage, the company is sharing recipes for culinary enthusiasts to create and pair with the beer. Fans are also encouraged to explore and prepare their own dishes to pair with Stone Coffee Milk Stout, then share their favorites by tweeting and posting photos using the hashtag #PairedWith on Twitter, Facebook,Instagram, Google+, Pinterest and the Stone Coffee Milk Stout webpage.
Stone Coffee Milk Stout will only be available during summer and fall. To fully relish the subtle touch of coffee flavor, the beer should be enjoyed within 120 days of its kegging or bottling date, which can be found on the shoulder of the bottle.
Stone Coffee Milk Stout Quick Facts
Name: Stone Coffee Milk Stout
URL: stonebrewing.com/coffeemilkstout
Stats: 4.2% ABV, 40 IBUs
Availability: Limited 12-ounce bottles in six-packs and on draft, beginning August 4
Hops bill: Magnum
Distribution: AK, AL, AZ, CA, CO, CT, DC, DE, FL, GA, IA, ID, IL, IN, KS, KY, LA, MA, MD, ME, MI, MN, MO, MT, NC, NE, NH, NJ, NM, NV, NY, OH, OR, PA, RI, SC, TN, TX, VA, VT, WA and Puerto Rico
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