97. Rogue Chocolate Stout


Photo courtesy of Rogue Ales

I’m not ashamed to say that I have made many a batch of failed homebrews. It’s one of the reasons I switched from making 5-gallon batches to 1-gallon. I can acknowledge what I’m doing wrong too. When I have a bad batch, instead of examining what went wrong and then taking a second stab at the beer, I scrap it and move on to some other extremely experimental batch. i.e: “Wow, this red ale sucks. I’m going to try a curried coconut ginger beer!”

So thus here I sit, with a pantry full of a chocolate maple porter, totally lacking in body and with an abundance of carbonation. As a result, I am embarking on a new endeavor. While I will continue to homebrew, and continue to have a mental block against learning from mistakes, I have decided to become the Failed Homebrew Chef.

Chocolate Maple Porter, you are undrinkable on your own, but when I cook you into things such as ohhhh, Chocolate Maple Porter Pudding or Chocolate Maple Porter Tart, no one is the wiser. I’m about to take my homebrewing handicap to the next level and start making chapsticks, soaps, and candles out of bad batches.

Having a beer like Rogue’s Chocolate Stout makes me want to keep homebrewing because it’s a beer that you’ll want to drink AND make a chocolate float with. AT THE SAME TIME AHHHHH.

Chocolate Stout (6% alc/vol), pours jet black with a coffee-colored head that clings to the glass. You can tell by it’s appearance that it’s going to be a creamy, chocolate bomb. Imagine coming home to a house full of the smell of brownies baking. There’s your aroma. A Hershey’s syrup type of milk chocolate, plus some dark and roasted malts. It is like nothing else.

The chocolate in the flavor is like a milkshake; silky sweet with tons of cocoa. Some light burnt notes compliment the chocolate perfectly. There is a gentle hop bitterness, that is slightly distracting at times from the flavors you want, but overall, it still leaves you with the chocolate in the front.

Don’t think this is an overly sweet beer, like something reminiscent of Southern Tier’s Crème Brulee Stout. The hops, malts, and added chocolate really balance out without being over-the-top sweet.

The crispness initially surprised me. It’s incredibly bright, with a lively carbonation, resting atop a full body. Chocolate Stout ends perfectly with a dry finish, with traces of cocoa powder on your palate.


4 thoughts on “97. Rogue Chocolate Stout

  1. Thanks for the nice review… being the face on the bottle of Rogue Chocolate Stout, I blog about this beer and have a recipe for a cloned homebrew 5 gallon batch (link below) from Zymergy Magazine, and there are a bunch of other clone RCS recipes online too.

    Have your tried using your chocolate maple porter in chili, or as marinade for lamb, or in a dessert recipe? Once of my fav old-school recipe books is Real Beer, Good Eats from Chef Bruce Aidells.


    • Thanks for the links! Just picked up a bottle of the double chocolate stout and am really excited to try.
      Chocolate maple porter in a chili could be delicious; maybe mixed with some smokiness. I have made desserts with it and it worked well so all is not lost.

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