Aggiebob (1322) - Huntsville, Alabama, USA - APR 22, 2015
Bottle: Poured into a shaker. It had a dark brown color with a foamy tan head that maintained a solid top lid on the stout. The coffee malt aroma was followed with a smooth coffee and chocolate flavor. Its body was medium-light with only a thin creamy tongue texture. Ed5388 (3488) - Forked River, New Jersey, USA - JAN 6, 2015
750ml bottle shared by Scott R. Poured a dark brown/almost black color with a small foamy light tan head. Aroma dark roasted malts, coffee, floral hops, and metallic notes. Taste of roasted malts, bad cocoa, old coffee, earth, and nutshells. Very dry. Meh JoshuaStranger (192) - - NOV 28, 2014
Pours jet black,white foamy head. Aroma is coffee,roasted malts. Taste follows suit,a bit watery perhaps,but nice. hopscotch (11305) - Vero Beach, Florida, USA - FEB 3, 2013
Bottle... Mostly clear and dark, this copper-colored ale has a small, creamy, lightly-tanned head that never fades away. The aroma is a seamless blend of caramel, coffee, pistachios, chocolate crème and vanilla. Barely medium-bodied with vibrant carbonation. Sweet, roasty, mocha flavor. Lightly sweet, chocolaty finish. Drinks like a nice brown ale. Getbetter (1033) - East Palo Alto, California, USA - NOV 8, 2012
From a bottle , cloudy dark ruby, TASTES INFECTED, OVERCARBONATED, I wouldn’t buy this beer again unless I was at the brewery in Italy.
maxwelldeux (4433) - Snohomish, Washington, USA - AUG 3, 2012
Pours an extremely dark brown with a moderate head. Subtle coffee notes in the nose that become more apparent when tasting it. Not bad, but certainly not one of the best stouts. nimbleprop (8792) - SouthWest, Washington, Washington DC, USA - JUL 6, 2012
33cl bottle pours a mahogany, brown with some thin, beige head. Looks more like a dopplebock than a stout. Aroma strikes me more as a dopplebock too, fruity, apples, bready, malty, chocolate, cherries, apple, coffee, licorice. Oddest flavor, in a good way. Flavors of dark bread, cherries, very light coffee, blueberry, licorice, brown sugar, birch. Medium bodied, dry finish. PorterPounder (8312) - Tallahassee, Florida, USA - JUN 26, 2012
Panama City Beach, Fl - Chan’s Wine World (brought back by my wife) - 11.2 oz bottle. Pours a very dark coffee-like brown with a thin khaki colored head clinging to the side. Aroma is slightly earthy with some chocolate notes, a hint of coffee, touch of fresh clay. Flavor is mellow and smooth, chocolate, coffee, a brief hint of fruit reminiscent of cherries. Smooth mouthfeel. Nice stout. kramer (6908) - Sunbury, Pennsylvania, USA - JUN 5, 2012
12 oz bottle. Pours a clear dark brown body, actually looks pretty similar to a glass of actual coffee, save for the small fizzy light brown head. Lots of very active visible carbonation. The nose is a pretty nice mix of lightly roasted malt and medium-roast coffee. There’s also a weird spice like note in there, almost reminds me of Mexican hot chocolate. The flavor is a bit thin, lightly roasty, with a fairly low amount of coffee flavor. The least attractive part of this I think is the yeast though. The yeast has seemingly fermented it out a bit too thin and left behind an excessive amount of carbonation. It has a bit of a Belgian feel to it. Lighter bodied with lots of carbonation. Interesting, buut not something that I’d seek out again. elektrikjester (90) - Marietta, Georgia, USA - APR 8, 2012
Almost fizzed out of the bottle when opened. Pours an opaque dark brown with a massive tan head. The pillowy head thins out over the course of the beer, but it remains intact to the end. Aroma is restrained, but coffee and dried fruit (cherry) are most discernible, followed by toasted malts. Taste is best described as sour-sweet, with coffee, dried fruit (cherry again, but also prune) leading the way, with a strong alcohol flavor detectible. Malts are there, and they lend a slightly burnt flavor to the taste, but this one is just on the edge of what I’d consider a stout--more Irish dry stout than anything. Mouthfeel may be one of the more interesting aspects of this beer. There is a fizziness in the head, with a sharp, yet light carbonation. Beer is more watery than one would expect for a stout.
In sum: I’m a huge coffee drinker, and I am more than familiar with Guatemala Huehuetenango. This coffee tends to have a very fruity flavor, particularly when lightly roasted. I have no idea how roasted the beans were for this beer, but I’d say the brewer was able to adequately convey this particular coffee. The real problem comes down to the beer style, which lacks some of the defining characteristics of a stout. Give it a try, but I’m not sure this one ranks among the best coffee stouts. Nevertheless, it’s refreshing to see attention paid to the actual type of coffee used for once.