From the ever-interesting Dogfish Head Craft Brewery in Milton, Delaware I have a bottle of Chicory Stout. This is rich dark stout made with roasted chicory as well as organic coffee from Mexico. Roasted chicory has a history of use, especially in Europe, as a coffee substitute. The interesting ingredients don’t end there, though. Sam decided to throw in St. John’s wort, licorice root, and oatmeal to make a robust and chewy brew. Let’s see how it is.
The bottle proclaims “Goodness beneath a bone white head.” I would say the head is much darker, but who is going to call them on that? It’s creamy and it lasts on top of the almost pitch black reddish stout. The nose is strongly roasty. Coffee and roast malt are prominent, but a dry, somewhat woody roast character is present as well. I am unfamiliar with that aroma, so I’ll attribute it to the chicory. The nose is subtle, with just a bit of caramel sweetness.
The flavor is rich, roasty, and robust. Dark coffee flavors mix with a playful bitterness that reminds me of tonic water. Some chocolate is hiding in there as well, a dark baking chocolate. An earthy, almost peppery hop character is noticable. The roast is strong and lingers, not too harsh, just in perfect balance. The creaminess helps there, with a full palate that is never cloying.
Dogfish Head Chicory Stout