Flying Fish Exit 13 Chocolate Stout
From Flying Fish – Created by (Casey) Hughes, Exit 13 Chocolate Stout is named for the exit that provides access to Newark International Airport and the Port of Newark. Brewed with a mix of imported and domestic malts, as well as dark wheat, the stout gets floral, fruity and citrus notes from Irish ale yeast and Pacific Northwest hops. In total, Hughes and his team added 580 lbs. of Belcolade Dark Chocolate, then aged the beer with 200 lbs. of cocoa nibs and 12 lbs. of vanilla beans. Hughes recommends it as a dessert beer, and also describes it as perfect for sharing with friends as a winter warmer.
Flying Fish Brewing – Flying Fish Exit 13 Chocolate Stout – 750 ml. bottle poured into a goblet. 7.5% abv.
Appearance: Pours a dark brown with a beige head that quickly subsides. Left behind is a thin beige film.
Aroma: Roast, milk sugar and an herbal note.
Taste: Dark chocolate, burnt roast, minerals, and a weird plastic/rubber note in the finish.
Mouthfeel: Full bodied with moderate carbonation.
Overall: I was disapointed with this bottle. I love chocolate stouts, I loved Flying Fish Exit 1 oyster stout, I didn’t find chocolate, and some undesirable off flavors. I read many reviews on RB, and see that not many people shared the same experience as I, which is good for Flying Fish.
