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: Ale

JavaHead's recipe is based on our original Oatmeal Stout. After the boil, hot wort passes through our hopback vessel on its 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, smooth mouthfeel balanced with cocoa, roast, and subtle coffee flavors.

JavaHead Stout contains a blend of locally roasted espresso and Kenyan coffee beans by St. Thomas Roasters in Linglestown PA.

Click HERE to watch short video showing the roasting and brewing process of JavaHead Stout.


Cheese (earthy; Camembert, Fontina) General (Chocolate, Dessert) Meat (Shellfish, Smoked Meat)

Serving Suggestions:
Temp: 50-55°F | Glassware: Tumbler or Mug


Click HERE for downloadable PDF.