Rogue Sriracha Hot Stout Beer
Brewed by: Rogue Ales
Beer Classification and Specs
- Style: Stout
- Variation: Spiced
- Limited: Yes
- ABV: 5.7%
- IBU: 55
Brewer’s Notes and Ingredients
Sriracha Hot Stout Beer, made from Huy Fong original hot chili sauce and sun ripened Rogue Farms ingredients, is ready to drink with soups, sauces, pasta, pizza, hot dogs, hamburgers, chow mein, or anything you’d like to wash down with a spicy kick.
Additional: Huy Fong original hot chili sauce and sun ripened Rogue Farms ingredients.
More Rogue Sriracha Hot Stout Beer Images
Artwork: A Rogue themed re-creation of a real bottle of Sriracha, with some subtle differences. We included both in the gallery above if you want to compare.
Color: Pitch black.
Aroma: Bready malt and light chocolate, with a hint of spice.
Arrived in: 22 oz. Bottle
Served in: Wine Glass
Just a disclaimer — we love spicy food. If we’re not using Cholula, then it’s the special ingredient of this beer, Sriracha.
For those that don’t know, “red rooster sauce” aka “the hot cock”, or its official name, Sriracha Hot Chili Sauce, is a smooth Asian chili paste made from sun ripened chilies.
It’s a potent chili sauce that can sneak up on you quick. Some chili products are mild, or offer smokey notes. But Sriracha is a pure mouth burning heat source, so we were curious how it would interact with the stout.
Rogue Sriracha Hot Stout Beer had the aroma of a lighter bodied stout — not overly bready or malty, with some chocolate. There was just a subtle hint of spice on the nose, and that might have been since we were really searching it out.
When it was poured, a small mocha colored layer of foam formed on top of the jet black stout. The head lasted for a few minutes, then reduced down to the clingy minute bubbles you expect to see from a dark ale.
Sriracha Hot Stout was a very light bodied stout. While drinking it, we wondered what the experience would have been with a thicker consistency / imperial, but both decided it wouldn’t have worked as well. A heavier stout would have masked the heat too much.
The mouthfeel of Sriracha Hot Stout was on the sharper side, which helped it transition right into a drying finish, where the spiciness of Sriracha really kicked in. With the effervescence in the finish, it was like your tongue was burning from tiny fire bubbles.
It started like any other stout, with ample roast and chocolate, but the finish is where all the spice came from. At first, the heat faded away between every sip. But as Sriracha Hot Stout warmed, it got spicier, and left the same effect on the palate as the aftermath of a spicy meal.
Sriracha Hot Stout was plenty peppery, but it wasn’t unbearable. A few summers back, Ballast Point was experimenting with various peppers in their beer(s), and a similar dark style ale was pretty much undrinkable, even for us.
The Sriracha made for a slow burn, which was satisfying, since we wanted to sip the stout to savor its spiciness. We drank Sriracha Hot Stout by itself, but see how it would pair great with spicy food as suggested on the back of the label, or even some chocolate to blanket the heat.
Now all we need is a brewery to step up and make a Cholula beer…
Final Score: 3.5/5
On the spice-o-meter, we found Rogue Sriracha Hot Stout Beer to be quite balanced. It packed just enough peppery heat to make it an enjoyable beer, without being too overpowering.