Charlottesville Area Masters of Real Ale

I am not into ego boosters (LOL), but I wanted to post a review of the Maui Madness Coffee Stout that I received from John Baker, via phone, yesterday.  He had the coffee stout with left overs from Thanksgiving and said it went really well with his smoked turkey and yams.  He commented that the smokey/roasty flavors he got from the beer paired well with the food.  John thought it would taste even better under nitrogen, but that requires stuff I don't have.

The thing I find so interesting about this beer is everyone tastes something different in it.  I really taste dark chocolate with a little coffee flavor.  Several people I have spoken to really taste the coffee, but John tastes smoke and roast flavors.  Interesting . . .

Good beer.  I hate coffee with a passion, but there was enough going on in this brew that I could drink it without the coffee wince I make.

More on that later.

I am looking forward to hearing the "more on that later" bit.

This was perhaps my favorite brew I made this year.  It will definately make it back next year, as the wife likes it too.

If you can divulge your secrets, what pray do tell, is in said brew?

Why am I speaking like a Shakespearean reject? Maybe its because I hang around kids all day. But then, they don't affect odd dialects...

Oh yeah-if you've already posted it elsewhere, then I'll surf around and find it.

Agreed, that recipe should be included post haste into the recipe swap section.

I have been meaning to post it for some time, but keep forgetting.  I will try to toss it up tonight.

I have used NB's Coffee malt in the past with great success.  (And no caffeine)


<<Franco-Belges Kiln Coffee Malt. 150-180° L. This unique malt imparts a pleasant coffee flavor. Use it in stouts, porters, brown ales, and Scottish ales.>>