Sierra Nevada Stout
Before Sierra Nevada was a reality, our founders brewed beer at home and dreamed of building a brewery one day. Back then, they brewed the beers they wanted to drink—bold and full of flavor.
This American beer is inspired by both the English Stout and the Irish Stout, but adds American hops and (often) American creativity.
The Stout style ranges in color from a dark brown to a pitch black, and can best be thought of as a stronger version of a Porter (in 19th century England, "stout" simply meant strong - it was possible to have pale as well as brown stouts). With roasted chocolate malts and roasted barley, the stout generally starts off with roasted coffee and dark chocolate notes, that lead into American hop flavors - often piney or light citrus. Bitterness from the dark roasted malt and hops varies over a wide range, but most are generally well balanced. Specialty Stouts are common, with added spices, fruits, chocolate or coffee, and some aged in whiskey or oak barrels.
A Stout is best served cool, at 46-54 degrees, and in a pint glass, a tumbler, or a beer mug.
Before Sierra Nevada was a reality, our founders brewed beer at home and dreamed of building a brewery one day. Back then, they brewed the beers they wanted to drink—bold and full of flavor.
A velvety smooth mouthfeel, satisfyingly roasty flavor and medium body make this brew positively seductive. Subtle hop bitterness rounds out the character of roasted barley and chocolate malt in this proven classic. (Description provided by company)
Tinted ruby-black, Cherry Stout gains its signature tartness from 100% Montmorency cherries grown in Michigan's Traverse City region. Rather than doubling up on sweetness, this tart cherry varietal serves as a counterpoint to the warm, dark chocolate notes from the malt bill.
An American-style Stout aged in charred oak barrels used to make bourbon by the world-famous Four Roses bourbon.
Kalamazoo Stout represents stouts in the Bell's year-round roster, offering a blend of dark chocolate and coffee flavors with just a hint of brewer's licorice. One of our oldest recipes, it balances a significant hop presence against the roast malt body. (Description provided by company)