Stellwagen Montilios

Montilios is a stout from the Stellwagen label, and the listing gives no ABV, IBU, origin or tasting notes. What follows is what the style usually delivers, not a measured profile of this bottle. Stouts are built on roasted barley and dark malts. Expect espresso and unsweetened cocoa, perhaps some toasted bread crust or a little caramel, over a medium to full body. Hop bitterness in the style is generally moderate and works alongside the roast rather than competing with it. The finish tends to be dry and slightly acrid, in the way dark chocolate or black coffee is. Serve it cooler than room temperature but not ice cold. About 10 to 13°C (50 to 55°F) is the usual recommendation for stouts. Straight from a home refrigerator, the roast flavors are muted and the body can taste thin. Pull the bottle or can out of the fridge about 15 to 20 minutes before pouring. As it warms, the malt sweetness and any coffee or chocolate character become easier to pick out. A tulip glass, a nonic pint glass or a stemmed snifter will all suit it. Each has a tapered or curved shape that concentrates the roasted aromas and holds up the tan head stouts typically build. Pour in two stages. Tilt the glass for the first part, then straighten it so a finger or two of foam forms. This releases the aroma without making the beer overly gassy. On the table, dark roasted beer pairs well with grilled and smoked meats, such as sausages, brisket and barbecued ribs. The char on the food echoes the roast in the glass. Aged cheddar, gouda and blue cheese are good matches because their saltiness stands up to the malt. For dessert, try chocolate tart, brownies or vanilla ice cream, which can also take a splash of stout poured over it. Roasted mushrooms and beef stew with root vegetables are good savory choices.