This hoppy, bitter, roasty stout, which appears dark, opaque brown and topped by a rocky, light brown head, contains the low aroma of resiny hops and more pronounced scents of dark roasted grains, coffee and chocolate, Ed said. Chris cited its admirable head retention and foamy lace that are noticed at once, and he found aromas of chocolate, toast, dark grains and American hops that set the stage for a flavor profile leaning toward malt with bittersweet chocolate and slightly burnt coffee. Phil also noticed dark roast coffee overtones in the flavor profile, balanced by a distinct piney, resiny hop taste and bitterness that lead to a finish that’s dry, hoppy and roasty but not harsh. Owen called the black ale satisfying, and he picked up on flavors reminiscent of dark liqueurs, burnt toast, bitter chocolate, fruit, vanilla and earthy, herbal hops, with just a hint of lemon and citrus. Bob described the black, opaque ale’s aroma as faint roasted malt with a touch of coffee, and he called it a pleasant, drinkable brew, with a hint of citrusy hop bitterness, a medium body and medium-light mouthfeel that lead to a dry finish. Owen also noted that long after swallowing the brew, a scrumptious bitterness from the hops and burnt grains lingers.
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Black Mocha Stout
Highland’s most robust beer, having a very malty body with a large, roasted chocolate flavor, all achieved solely through the use of special roasted barley grains. It is black in color with a very clean finish and moderate hop flavor.
While the porter style was developing, some brewers produced a stout porter and over time generated a new style known simply as stout. These beers traditionally contain a distinct roasted malt flavor and can run the gamut from a dry stout, such as Guinness to a sweet stout such as Watney’s Cream Stout. Highland's Black Mocha falls in the sweet stout range and derives its chocolate and coffee tones from the use of appropriate roasted malt grains and is very often used as an after dinner libation or an accompaniment to dessert.
