Samuel Smith's Organic Chocolate Stout

Size: 550ml

Beverage Testing Institute: 93

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"Innovators in Certified Organic beers, Samuel Smith began to ship the first organic beers to the US in the mid-1990s. Organic Cider and Organic fruit beers followed starting in 2007, and after many months of test brews and intensive tasting Organic Chocolate Stout was released in September 2012. UK Soil Association and USDA Certified Organic. A note about the label: the term 'Theobroma cacao' that appears on the label is the scientific name for the cacao tree, and the illustration is of the pod from this tree, source of chocolate. Full body; roasted barley flavor; fruity notes from the Samuel Smith yeast strain support lush chocolate aroma, taste & finish. Great with a bowl of mixed nuts, with sharp cheeses, or with a classic molé sauce entrée. For dessert, try with compementary white, milk or dark chocolate; hazelnut biscotti; or chocolate mousse. Contrast with citrus crème caramel or vanilla ice cream. A glass of Organic Chocolate Stout is a treat with an addition of 10% Lindemans Framboise lambic. Serve at 50 °F." —importer

SKU: 21457

Availability: In stock

$5.75

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"Opaque brown color with tan gray head. Bright chocolate brownie a la mode aroma with a silky fruity sweet medium-to-full body and a chocolate cherry mousse and pumpernickel bread pudding finish with a dash of grassy peppery hops. Very tasty, pure and super drinkable." —Beverage Testing Institute

Gold, 2013 World Beer Championships

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Gold, 2013 World Beer Championships

Products specifications

Attribute name	Attribute value
Size	550ml
ABV	5.00 %
Beer specifications
Beer Country	United Kingdom
Beer Region	England
Beer Type	Organic Beer, Stout
Beer Sub Type	Milk / Sweet Stout
IBU	28
Rating specification
Beverage Testing Institute	93

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Products specifications

Attribute name	Attribute value
Size	550ml
ABV	5.00 %
Beer specifications
Beer Country	United Kingdom
Beer Region	England
Beer Type	Organic Beer, Stout
Beer Sub Type	Milk / Sweet Stout
IBU	28
Rating specification
Beverage Testing Institute	93

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