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JavaHead Stout
Alcohol by Volume: 7.5%
Hop Bitterness (IBUs): 60
Color (SRM): Black
Availability: Year Round
Malts: Pilsner, Crystal, Chocolate, Roast
JuJu: Oats, Blend of Coffee Beans
Hops: Cluster, Chinook, Cascade
Yeast: Unfiltered Ale
JavaHead Stout contains a blend of locally roasted espresso and Kenyan coffee beans by St. Thomas Roasters in Linglestown, PA.
JavaHead's recipe is based off of our original oatmeal stout. After the boil, the hot wort passes through our hopback vessel on it's way to fermentation. Packed full of whole leaf hops and a bed of ground coffee beans, the hopback vessel is similar to using a huge French press, intensifying the coffee nose and releasing subtle hints of coffee flavor. The result is a lush oatmeal mouthfeel balanced with cocoa, roast and subtle coffee flavors.

Cheese (earthy; Camembert, Fontina) General (Chocolate, Dessert) Meat (Shellfish, Smoked Meat)
Serving Suggestions:
Temp: 50-55°F Glassware: Pint or Mug

Director of Photography: Brian Troy
Producer: Bethany Ditnes
Gaffer: David Sadofsky
Music by Colebrook Road

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