Breakfast Stout
- 🍺 Style: American Imperial Oatmeal Stout
- 📊 ABV & IBU: 8.3% alc. – approx. 60 IBU
- 🌑 Appearance: opaque black body, thick cinnamon-colored head
- 👃 Aroma: freshly roasted coffee, cocoa, roasted malt, dark fruits
- 👅 Flavor: velvety attack, dominant black coffee, bitter chocolate, caramel, creamy body thanks to oats
- 🔥 Finish: long, dry, marked by persistent roasted bitterness
- 🍳 Food Pairing: chocolate desserts (brownie, tiramisu), smoked or BBQ meats, strong cheeses (gorgonzola, aged cheddar)
- 🎯 Particularity: brewed with two coffees (Sumatra & Kona) and chocolate, considered “the ultimate beer for coffee lovers”
- ⭐ UNTAPPD Rating: 4.11 / 5 (-> here)
Breakfast Stout: a coffee-infused iconic stout from Founders Brewing
Introduction
Founders’ Breakfast Stout (Michigan, USA) is an imperial oatmeal stout with a highly indulgent profile. This dark and powerful beer (8.3% ABV, around 60 IBU) is brewed with an abundance of flaked oats, chocolate, and two types of coffee. Once brewed each fall for the “breakfast” season (September–December), it is now available year-round. Its creator Dave Engbers explains that the idea came to him after tasting a chocolate-covered coffee bean followed by a sip of Founders porter; the combination struck him as “special” and inspired this unique recipe. Praised by enthusiasts (it has, for instance, received a perfect 100 score on BeerAdvocate), Breakfast Stout is often described as “a coffee lover’s dream.”
Technical Characteristics
Breakfast Stout is classified as an “American Imperial Oatmeal Stout.” It reaches 8.3% ABV and shows moderate-to-high bitterness (≈60 IBU). Brewing starts with a large amount of rich, roasted malts (black malted barley, chocolate malts, flaked oats, a bit of wheat) to ensure a dense body and good head retention. Cocoa and freshly ground coffee (a blend of Sumatra and Kona) are then added to define the aromas. The hops used (Nugget and Willamette) provide about 60 IBU of bitterness to balance the sweet and roasted flavors. According to the brewer, the stage of incorporating coffee and chocolate “adds multiple steps” to the brewing process, requiring specific equipment and handling, and making the brew day rather complex.
Sensory Tasting
Color and Visual Appearance
In the glass, this beer shows an almost opaque black, reminiscent of an espresso or very strong coffee. The head is generous and persistent, cream or cinnamon-colored, with fine, tight bubbles. The image above illustrates well its dark body and foamy beige collar noticeable from the very first sip. This contrast of deep black and light head is typical of rich oatmeal stouts.
Aromas on the Nose
On the nose, Breakfast Stout immediately delivers an intense scent of freshly roasted coffee. Cocoa and dark chocolate notes are also present, along with an earthy, grainy touch from the malts and oats. Nuances of heavily roasted malt, even burnt caramel and dark fruits (raisin, plum), can appear in the background. This bouquet is described as a “seductive aroma” of roasted coffee beans blended with malt, oats, and cocoa, foreshadowing the richness to come on the palate.
Flavor and Mouthfeel
On tasting, the first impression is often smooth and velvety. The oats provide a creamy texture and a full body (“voluminous fullness”) that pleasantly coats the palate. Quickly, a powerful wave of black coffee dominates the mouth, accompanied by a touch of light milk caramel. Then unfold pronounced flavors of melting dark chocolate, heavily roasted malt (toasty notes), and jammy dark fruits. One may even detect a hint of cinnamon or subtle spice, reinforcing the breakfast theme. The whole is balanced by just enough round sweetness, allowing the coffee and chocolate aromas to fully express themselves. The body is full without being heavy, with moderate carbonation that supports the creaminess without making it weighty.
Finish
The finish of Breakfast Stout is dry and fairly long, marked by a sustained “roasted” bitterness. The aftertaste leaves a dominant note of strong brewed black coffee, reminiscent of the last sip of an espresso. This final bitterness counterbalances the sweetness of the chocolate and malt, preventing the beer from feeling cloying. In the end, it leaves a warm impression of roasted coffee, with just the right touch of lingering bitterness, typical of a well-crafted breakfast stout.
Food Pairings
The richness of Breakfast Stout allows it to be paired with equally powerful dishes. It works well with sweet and indulgent treats: spiced cookies such as gingerbread, a molten or chocolate cake (brownie, fondant), or even a nut tart or coffee crème brûlée. It also shines with coffee-based desserts (reinterpretations of tiramisu, coffee and chocolate frosted cupcakes), enhancing their aromas.
For savory preparations, this stout pairs well with grilled or smoked meats: pulled pork marinated in barbecue sauce, a gourmet burger, or a spiced game stew all benefit from its roasted character and residual coffee sweetness. It can also be enjoyed as an aperitif with a platter of strong cheeses and nuts: gorgonzola or aged cheddar with dried fruits creates a fine contrast with the dry bitterness and buttery mouthfeel of the oats.
Finally, for a surprise “Belgian-style pairing,” a square of 70% dark chocolate or a salted caramel cube will highlight the beer’s coffee–chocolate notes.
In sum, Founders Breakfast Stout is a bold and generous American stout, “the ultimate beer for coffee lovers.” Its black body and cinnamon-colored head herald the intense aromas found on the palate: roasted coffee, bitter chocolate, and toasted malt, all supported by the smooth sweetness of oats. With its dry finish and 8.3% ABV, this beer is meant to be savored slowly and pairs as well with a chocolate dessert as with a spiced dish. It is a true tasting beer, ideal for a meal or dessert, that will appeal to anyone wishing to explore all the facets of an American coffee stout.
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