Founders Breakfast Stout

Founders Breakfast Stout is an imperial stout brewed in Michigan, built on flaked oats, chocolate, and two kinds of coffee. At 8.3% ABV and 60 IBU, it sits in the middle of the imperial range: strong enough to carry real weight, but with a bitterness level that keeps the sweetness from turning syrupy. The oats are the structural piece here. Flaked oats add protein and beta-glucans that give stouts a fuller, rounder, silkier mouthfeel, which is why this style is often described as velvety rather than merely thick. Expect the aroma to lead with roasted coffee and dark chocolate, with the two coffees contributing both a fresh-brewed top note and a deeper, darker roast character. On the palate, styles built this way usually pair bittersweet chocolate with espresso-like roast, a touch of dark caramel from the malt, and a lingering bitterness that comes as much from the coffee and roasted grain as from the hops. The 60 IBU is substantial, but in a stout it blends with the roast and tends to read as a dry, cocoa-like finish rather than a sharp hop bite. Serve it a bit warmer than most beers, around 50 to 55°F (10 to 13°C). Straight from a cold fridge, the roast turns hard and the chocolate recedes; let the bottle or can sit out for 10 to 15 minutes and the coffee and cocoa open up. A tulip or snifter works best, since the narrowing top gathers the aromatics and suits a beer at this strength. A nonic pint or tulip-style stout glass also works if you want a larger pour. For food, think of dishes that match its roast and sweetness. It suits smoked brisket or ribs, where the char and smoke echo the coffee, and it works with aged cheddar, blue cheese, or a flourless chocolate cake. It also does well with vanilla ice cream, either alongside or as a float, since the cold cream softens the bitterness. Because the coffee character is part of the recipe, it's best enjoyed fresh rather than cellared for long stretches.