Mocha Rhino Suit
Good morning!
Go grab your favorite coffee mug and let’s try something new! Just in time for shorter fall days, we’re releasing our third iteration of Mocha Rhino Suit, our imperial milk stout aged in Heaven Hill bourbon barrels, blended with coffee, and conditioned on cocoa nibs!
We know what you’re thinking: A 12 percent imperial stout at this hour? Come on Alesong?! To that we say: At least it’s not 13 percent… but we won’t judge!
We blended this beer to remind you of the perfect harmony in a Mocha — the wonderful flavors of chocolate, dark roasty coffee, toasted oak, and vanilla.
We took our Rhino Suit base aged in bourbon barrels — bringing its creamy, vanilla, oaky goodness — and then blended it with cold brew made with a hand-picked blend from Eugene’s Coffee Plant Roasters. When we went through a tasting with them, we looked for a blend of beans that wouldn’t overpower this beer with roasty dark coffee flavor, but rather one that balanced the beer, adding a touch of coffee and a pinch of roast.
WIth this dark and mysterious blend in the tank, we added a MOUNTAIN of cocoa nibs from Eugene’s Chocolate Alchemy. Home brewers, coffee roasters and professional chocolatiers, the folks as Chocolate Alchemy know their stuff. They helped us select the perfect cocoa nibs that impart exactly the dark and velvety chocolate character we needed for Mocha Rhino Suit.
With all these additions, it isn’t chocolate milk. It isn’t coffee with cream. Mocha Rhino Suit is a well-balanced stout, composed of rich and creamy layers of flavor that give way to one another, never overpowering or dominating your senses.
That’s why we’re all cheersing our mugs of Mocha Rhino Suit — any time of day
Cheers!
To Pair:
Dark Chocolate Brownies
with bourbon whipped cream
Ingredients
1 cup unsalted butter
8 oz. bittersweet chocolate
2 cups sugar
2 tsp vanilla extract
5 large eggs
1/3 cup unsweetened cocoa powder
2/3 cup flour 1/2 tsp salt
For Whipped Cream
1 cup heavy whipping cream
2 tbsp confectioners’ sugar
1 1⁄2 tbsp bourbon
Preparation
Preheat oven to 350 degrees and grease a 13x9 inch baking pan.
Melt butter and chocolate over low heat in a saucepan, stirring until smooth. Remove from heat. Once cool, whisk in sugar, vanilla and eggs.
In a separate bowl, sift cocoa powder, flour, and salt. Combine dry mixture with chocolate mixture.
Spread batter into pan and bake for 25-30 minutes.
For Whipped Cream:
In a bowl, whip heavy cream until it begins to thicken. Slowly add sugar and continue to whip until you see stiff peaks. Fold in bourbon.
Chill and serve atop brownies.
