JavaQue Cream Stout

Subtlety is the name of the game with our JavaQue Cream Stout—we describe it as a salted stout, but it's got a great balance of sweet roast from the coffee beans, bright salinity from a little sea salt, sweetness from a variety of malted grains, and some great complexity from just a touch of campfire-infused cherrywood-smoked barley and hand-rendered sirloin bacon from our friends at Left Bank Butchery here in Saxapahaw, all layering atop one another for a truly enjoyable pint.

If you haven't enjoyed one of our "Java" cream stouts yet, this is actually a great one to try out—more coffee forward than our St. Benedict's Breakfast, we source a bold, smooth Nicaraguan coffee bean from Joe Van Gogh in Hillsborough, offering up layers of rich, creamy roast in the nose, with just enough smoky, salty complexity around the edges to pique your interest. And the bacon & salt weaves throughout the flavor profile without ever coming too far forward—balance on this one is the key to melding all the components beautifully.

Ingredients: 2-Row, Chocolate Malt, Crystal Malt, Roasted Barley, Flaked Oats, Lactose (Milk Sugar), Hops (Chinook, Northern Brewer), Sirloin Bacon, Sea Salt, Whole Bean Coffee
Yeast/Cultures: English ale yeast
SRM: 42
IBU: 18
ABV: 7.2%
Availability: Spring Seasonal