Brooklyn Black Chocolate Stout
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Tasting Notes
The aroma opens with dark chocolate, roasted espresso, and a faint note of dried dark fruit — think raisins or figs. On the palate it delivers dense, bittersweet cocoa and molasses with a restrained sweetness that keeps it from tipping into dessert territory. The body is full and velvety, with alcohol warmth building gradually rather than hitting upfront. The finish is long and roast-forward, leaving a pleasant bitter chocolate edge that lingers.
About the Brewery
Brooklyn Brewery was founded in 1988 in Brooklyn, New York, and played a significant role in the revival of craft brewing on the East Coast. The brewery built its reputation on approachable, well-crafted interpretations of classic styles, and its Black Chocolate Stout — released seasonally — has become one of the more recognized American examples of the Russian Imperial Stout category. Garret Oliver, their long-tenured brewmaster, is also a widely cited voice in beer writing and culture.
Food Pairings
A dense chocolate cake or brownie works naturally here because the beer's bittersweet roast cuts through the sweetness without competing with it. A well-aged cheddar or a sharp blue cheese provides enough salt and fat to balance the beer's intensity. Braised short ribs or a slow-cooked beef stew echo the dark, caramelized flavors already present in the glass. For something unexpected, a scoop of vanilla ice cream floated in the beer softens the roast and plays up the chocolate notes cleanly.
Style Guide
Russian Imperial Stout is a big, dark ale defined by intense roasted malt character, high bitterness, and an ABV that typically runs from 9% to 13% — strong enough that alcohol becomes part of the flavor profile. The style traces back to 18th-century England, where extra-strength stouts were brewed for export to the Russian Imperial Court, and was later revived by American craft brewers who pushed the intensity further. It sits apart from standard stouts and porters by its sheer density and complexity, and differs from pastry stouts in that traditional examples prioritize roast bitterness over sweetness or adjunct flavors.