Ever since brewing in England, Dann has dreamed of making a barley-focused beer using the malts of Yorkshire (and never hesitates to plug his favorite: Thomas Fawcett & Sons). The American version of a barleywine is normally a sad beer indeed, lots of hops and alcohol but the star of the show is left scratching his chin in the eaves of the theatre. This is not one of those beers. The English invented this style and they’re the only ones who know how to make one, save the rare American brewer.
It is through similar cooperation that the simple bitter cocoa bean is transformed into a sweet treat. As scientists, our brewers utilize their materials to exacting standards. As artists, they couldn’t resist the temptation to combine two of our highly acclaimed Blackwater Series Imperial Stouts: Jahva and Choklat. Alone each is perfect, but together as Mokah they are an inimitable expression of two of the world’s most sought after flavors.
Enjoy Mokah stout with – or as – your favorite dessert!
This beer begins in spring when oat seeds are sown as soon as the soil can be worked. Meanwhile, select types of barley are planted with hopes that Mother Nature will be kind. Our brewers wait patiently until the legumes are mature and ready for the scythe. Upon delivery to the brewery, these ingredients are mixed together in the mash tun where they steep, creating a rich molasses-like liquid. Spicy hops are boiled with the thick brew, giving balance and complexity. Brewers yeast feasts upon the rich sugars, concluding its transformation into oatmeal stout.
Milk sugar in your stout is like cream in your coffee. Dark and delicious, America's great Milk Stout will change your perception about what a stout can be. Preconceived notions are the blinders on the road to enlightenment. Udderly delightful.
Roux-based dishes, dishes with cream or milk bases. Various desserts.
Meditate on this dark ruby elixir. Breathe in its deep emanations of fruit and spice. Is that clove you smell? Licorice? Fig? Sip serenely as revelations of honey, toffee, chocolate and dark dried fruit delight your senses. Can a beer be holy? you wonder, and Where can I get a grail on-line?
savory dishes, meats, slow-cooked French dishes made with pork, lamb, rabbit, beef, carbonnades, hotchpot, marinated roasts, barbeque, rich cheeses, almost every dessert.
St. Bernardus Abt 12 from Brouwerij St. Bernard is a traditional abbey ale brewed in the classic style of Belgium's Trappist Monks. It is almost ebony in color, smooth, creamy and full bodied with big richness of texture that is almost oily and very assertive, like a warming coconut brandy.
The bold, malty complexity of this Abbey ale shines with rich desserts such as cherry pie with vanilla ice cream.
HazelNut Brown Nectar is a nutty twist to a traditional European Brown Ale. Dark brown in color with a hazelnut aroma, a rich nutty flavor and a smooth malty finish. Dedicated to the home brewer in each of us--the homebrewed who inspired this creation is Chris Studach, a friend of Rogue's resident wizard John Maier, who added a Northwest twist to the classic style by adding hazelnuts for the host homebrew at the 1993 American Home brewers Association convention. Chris put the nut in nut brown!
This Hazel flavored Nut Brown Ale is amazing with spicy pies such as pumpkin, pecan and mincemeat!
Duvel is unique. No other beer is made like it, or tastes like it. Blonde and refreshing like a Pilsner, but with the flavor, depth and complexity of an ale, Duvel defines the Strong Golden Ale category. The beer's golden hues originate with its Pilsner malts, while Bohemian hops and a unique yeast strain add character, intensity, and a certain verve. It's this beguiling nature that has made Duvel a Belgian favorite.
Pairs well with seafood, particularly steamed mussels, and works well as a stand alone beer. Excellent as an aperitif.
This is the famous Brooklyn Black Chocolate Stout, our award-winning rendition of the Imperial Stout style, once made exclusively for Catherine the Great. We use three mashes to brew each batch of this beer, achieving a luscious deep dark chocolate flavor through a blend of specialty roasted malts. We brew it every year for the winter season. It is delicious when newly bottled, but also ages beautifully for years.
Served in a snifter, Brooklyn Black Chocolate Stout is excellent with chocolate desserts, cheesecake, fruit tarts, and ice cream. It is also a very good accompaniment to strong cheeses, especially Stilton.
Very dark full bodied ale. This one pushes the limits. A porter on steroids. Chocolate, roast and smoky undertones with a big creamy head. Every day has it's night. Built with 7 exotic malts and 7 additions of 5 hop types. This is our second hoppiest beer, but balanced by a large malt backbone.
Chili, raw oysters, smoked meats or salmon, chocolate pudding or mousse.
Chocolate malt and real dark chocolate are combined with Young's award winning rich, full flavoured dark beer to craft a satisfyingly indulgent, but never overly sweet experience. Dark, ruby color, nearly black, distinctive chocolate flavor, smooth, velvety finish.
This sweet stout yearns for a pairing with chocolate confections, cheesecake and tiramisu.