Specifications

Original Gravity: 1.061 (15.5° Plato)
Color: Black, with ruby highlights
Bitterness: 36 IBU
Alcohol Content: By Weight: 4.5%; By Volume: 5.6%

December-February

Description:


A creamy, full bodied sweet stout with subtle chocolate and coffee flavors and a well balanced soft roastiness. Saint Arnold Winter Stout is loosely filtered to preserve a rich mouthfeel which is particularly satisfying during the colder months.

Saint Arnold Winter Stout is best consumed at 45° Fahrenheit.

Recommended pairings: Chocolate pudding cake, raw oysters, & roasted nuts.

Awards:

  • Silver Medal, World Beer Cup, Sweet Stout, 2002
  • Silver Medal, Great American Beer Festival, Sweet Stout, 2000

Ingredients:

Malted Barley:
We use four different types of malted barley in the stout, including a large portion of specialty malts. These specialty malts are what gives this stout such a rich body and big mouthfeel in addition to its roasty flavor.

Hops:
We use two different Pacific Northwest hop varieties in the Stout. The resulting hop character is an underlying bitterness that balances the rich body and complements the roastiness.

Our stout is pure, with no additives or preservatives. In order to maintain the freshest flavor possible, we do not pasteurize our stout. Many of its subtle flavors are delicate and would not stand up to the heat of pasteurization. We recommend that this product be stored cold to avoid any degradation in flavor.

History and Trivia:

Debuted January 1997.

We had had such success when we introduced our Christmas Ale that we decided to create a second seasonal: a stout. We started working on a recipe but hadn't been pleased with the results. We had also just become in involved with the KGB homebrew club on the north side of Houston to start a single batch homebrew competition: the Big Batch Brew Bash (BBBB). The premise of this competition was that each year we would have a different style for people to brew and the winner would get to come brew with us for a day. We have a bit of Tom Sawyer in us.

But what to choose for the first style? Hmmm, we were trying to develop a stout. What if we get people to do our R&D for us and choose stout for the style? And what if we make them give us the recipe? Pure genius. And out of this competition came a delicious winner brewed by the Sly Bastards (that's the nom de brew of two brothers-in-law, Steve Capo and Charles Vallhonrat). We made a couple of slight tweaks to this recipe and, voila! the Winter Stout.

We make the least amount of Winter Stout of any of our seasonals. And people plead with us to make this beer year-round. Yet we have discovered that as much as people love this beer, it sells rapidly upon its release but slows down if we make too much. And thus we leave you wanting more. Heh heh heh.

The second year we brewed this beer we had an episode. We overfilled St. Columbanus (one of our only three fermenters at that time) and when the fermentation kicked off, we had stout not only coming out of the blow off arm but also from the pressure relief valve on top of the tank. Brock was conducting a tour of the brewery for a group that evening and, when standing in front of Columbanus, noticed a hissing sound emanating from the top. He hadn't heard that sound before so he looked up. And noticed a fine mist falling. Brock was also trying to calmly give the tour as if nothing was the matter. He moved the tour along quickly, but later that evening when attempting to run his fingers through his hair, he discovered a solid helmet of stout hair. The next day when we came in, the fine mist had created a Lake Stout inside the warehouse.

When brewing, we refer to this beer as "Stouty Goodness". We often compare it to a chocolate milkshake, but it's beer so it is even better.