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Free State Mocha Stout
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Formerly brewed at Free State Brewing Company
Style: Stout
Lawrence, Kansas USA

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RATINGS: 7   MEAN: 3.47/5.0   WEIGHTED AVG: 3.33   ABV: -
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COMMERCIAL DESCRIPTION
We've done another collaboration with La Prima Tazza next door who supplied the coffee for this double barrelled stout. Coffee beans and roasted malts share many flavor characteristics. They both have roasted and slightly bitter flavors but each also brings special flavors from the original grain and bean. We have found a fine balance between the two in this beer which showcases equally the flavors and aromas of both. About 5 gallons of cold processed coffee from La Prima Tazza were added to a batch of this special stout (it is its own unique brew, designed specifically to blend with the coffee). The coffee used is the same espresso blend that Prima Tazza uses for their iced coffee drinks. Served unfiltered.
O.G. 14.4/1058, hops - 27.5 IBUs


3.3
   AROMA 6/10   APPEARANCE 5/5   TASTE 6/10   PALATE 3/5   OVERALL 13/20
beerhandy (195) - Tulsa, Oklahoma, USA - NOV 8, 2005
wheres the coffee? Its a great stout but the roast malts and coffee blended too harmoniously and the coffee presence is lost.Maybe a lighter roast to add a contrast? or maybe it was not the freshest, enjoyable but lacking the bean

3.6
   AROMA 6/10   APPEARANCE 5/5   TASTE 7/10   PALATE 3/5   OVERALL 15/20
Kevin (2102) - New Mexico, USA - OCT 26, 2005
black body with a thick grey head. flowers and chocolate aroma. thin body. taste is sweet with a flower hop presence. not much mocha, but lots of chocolate and a minimal amount of roast flavor. a good beer if you are not expecting mocha.

3.9
   AROMA 8/10   APPEARANCE 4/5   TASTE 8/10   PALATE 3/5   OVERALL 16/20
Indra (2656) - Overland Park, Kansas, USA - OCT 23, 2005
2005 edition. Enticing aroma of dark chocolate and espresso, roaty and sugary with a light kiss of fresh hops, fruity and flowery and with a pleasantly creamy accent. Dark, mostly clear brown-black color, mahogany highlights and a subsiding, fine head that leaves plenty of webbing behind. Roasty, toasty start, quickly infused with hoppy flavors and bitterness, some muted citrus to be found, and segueing into a luscious blend of dark chocolate and darkly roasted coffee, good balance of sweet and dry noted, and with an incredibly well-integrated finish. Somewhat light, thin and creamy on the palate with a medium body. Certainly well-hopped and highly tasty, some complexity to be found, even very late; regardless, the beer is quite drinkable. I may have to come back for more of this before it disappears. Seemingly quite a different creature than the 2004 release...

3.4
   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
heykevin (1277) - Decorah, Iowa, USA - DEC 23, 2004
Buttery coffee oaky aroma. Full bodied, with plenty of coffee flavor. Sweetish malts. Touch of diacetyl? Some oaky character as well. I like it. Thanks again to Eric for sharing.

3.7
   AROMA 7/10   APPEARANCE 4/5   TASTE 8/10   PALATE 3/5   OVERALL 15/20
heemer77 (5108) - Urbandale, Iowa, USA - SEP 11, 2004
Pours witha small tan head and leaves lots of lacing int he glass. The body is very black with jsut a hint of red around the edges when held up to bright light. Has a nice roasted malt body and an aroma of some oak. The taste is obviously a little bit of bitter coffee and some slight bitterness. This is better than the oatmeal stout. Sampled from a growler.

3.3
   AROMA 7/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 14/20
Terminus (3283) - Las Cruces, New Mexico, USA - AUG 15, 2004
tap at brewpub-i wasnt as impressed as Shawn was at my table-he really liked this one. pours pretty light for a stout-i could see through the glass even! aroma is strong coffee, chocolate, and molassas-flavros are not as strong and give a slight sour note on the finish. slightly thin body also.

3.1
   AROMA 7/10   APPEARANCE 4/5   TASTE 5/10   PALATE 2/5   OVERALL 13/20
cb (810) - Roeland Park, Kansas, USA - FEB 11, 2004
Quicky disappearing head and dark brown body. Delicious aroma of freshly ground coffee. Unfortunately, that was all that could be tasted in the body. The palate was borderline acrid as a result.


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