Stout brewed with chicory root and ginger. Aged on cacao nibs from Taza Chocolate
Taza Stout is lavish comfort in a bottle. During the boil, we add roasted chicory root and ginger, creating coffee tones lightened by a refreshing yet subtle spiciness. After fermentation, we age the beer on organic roasted cacao nibs from Somerville-based Taza Chocolate. The result is a rich and lively chocolate finish that perfectly complements the elegance of our estery Belgian house yeast.
Bottled on 3/2/12; Alc. 7.2% by Vol.
Aroma has strong notes of ginger and chicory, while the flavor seems to be a well-balanced blend of those two plus the chocolate. Belgian yeast not as noticeablly fruity as previous batches, but it definitely lightens the body. For a 7.2% stout, very drinkable and light-bodied – not syrupy or thick at all. Gets much more flavorful as it warms. Appearance is a dark brown, almost black. Overall, we’re quite pleased with the result. We’d like better head retention in future batches, and maybe a more creamy mouthfeel.
Bottled on 3/20/12; Alc. 8.0% by Vol.
We went for a higher gravity in this batch, resulting in the higher ABV – just wanted to play around and see what works. Still a fairly light mouthfeel, given the booziness. We didn’t tweak the recipe much otherwise, and the consistent flavor seems to reflect that. Head retention is better, but we’d like it to be even stronger.
Bottled on 4/9/12; Alc. 7.2% by Vol.
Back to 7.2% ABV, but we think it’s improved on both batches #1 and #2 (this should generally be the case). Definitely some spicy, warming gingerbread notes to go with the strong chocolate flavors scrubbed off the Taza cacao nibs. The right flavors accentuated in the right ways – we’re very happy with this one. Head retention stronger, too.
Bottled on 4/22/12; Alc. 7.2% by Vol.
Very similar to Batch #3, with what seems to be a little more caramel taste up front. Also stronger notes of toffee.
Bottled on 5/3/12; Alc. 7.6% by Vol.
We added about half as much chicory root to this batch as we did to the previous four, and we think it brought some interesting results. Not a huge change in flavor, but it seems like more chocolate and ginger flavors come through even more now, less masked by the roasty tones. Let us know what you think!
Bottled on 9/24/12; Alc. 6.3% by Vol.
You could probably call this Taza Stout 2.0. With a summer to taste and consider Batches #1-5, we made some changes to the recipe and showcased them all in this batch. Mainly, we increased the amount of wheat malts and oats used, giving the beer a creamier, fuller mouthfeel, without making it too syrupy. We also used a heavier dosing of the Taza nibs, which bumps the bitterness and chocolatey goodness. Lots of coffee in the nose, full chocolate and ginger spice in the flavor, and still refreshingly light for a stout. We’re sticking with 2.0.
Bottled on 11/3/12; Alc. 7.2% by Vol.
Similar recipe to Batch #6, but even more Taza nibs (most nibs of any batch yet) and more pilsner malt. The fresh chocolate flavor is really delicious, and kicking up the malt from Batch #6 raises the ABV, giving it a fuller mouthfeel.
Bottled on 11/28/12; Alc. 6.8% by Vol.
Very close to Batch #7 in flavor and aroma – full of chocolate goodness, not too heavy at all.
Bottled on 1/2/13; Alc. 7.2% by Vol.
Very consistent with previous recent batches – perfect for January sipping.
Bottled on 1/22/13; Alc. 7.1% by Vol.
Super consistent these days…
Bottled on 2/28/13; Alc. 7.1% by Vol.
Last batch of the season – tastes right in line with the previous few.