Mark and Julie were having a birthday party for one of their kids at my place, and it was supposed to be a brunch. Well, they didn’t show up until 10 and then we had to make the food, so it turned out to be an early lunch that consisted of breakfast foods.
I gave up coffee a few months ago (because it wasn’t beer) so I told Mark that I would grab a special beer for breakfast. It just so happened that there was a stout downstairs, and it just so happened that it was a chocolate stout. That would make a great beer for breakfast.
So, while Mark was cooking bacon and I was cooking sausage, I took a minute to pour out our beer. It started to pour out very black and heady. So much so, that I invented a new word:
- To pour a stout beer out of the bottle into a glass with such vigor that said beer begins to develop a head so quickly that it flows over the glass.
I stouted Mark’s beer all over my table.
The beer itself was nice and stouty in flavour, deep with roasted malts, but we were hard pressed to find any chocolate at first. Of course, as it warmed up, it started to take on some chocolate, but not a lot. Not enough for us, at least.
If Sanders Chocolate Stout is the benchmark, we’ll give this a 5.