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Albino Stout

Butcher and the Brewer | www.butcherandthebrewer.com

Butcher and the Brewer

2043 E. Fourth St.

Cleveland, Ohio 44115

(216) 331–0805

First brewed: 2014

Style: Other/specialty

Alcohol content: 5.4 percent

IBUs: 15

Available: Year-round on draft

IF YOU LIKE THIS BEER, here are five other Ohio craft coffee beers to try:

• Wolf’s Ridge Clear Sky Daybreak

• Willoughby Kaffee Kolsch

• Woodburn Han Solo

• Jackie O’s Cool Beans

• Lineage Oscura Obscura

FORMER BUTCHER AND THE BREWER brewmaster Eric Anderson likes to have fun and mess with people—especially beer drinkers. He decided to call his raspberry wheat Framboyzee (pronounced fram-BOY-zee) because, over the years, he got tired of people mispronouncing framboise (pronounced fra-bwaz). He also opted to call his German hefeweizen Hasselhefe because Germans love them some David Hasselhoff of Baywatch fame.

But those beers pale in comparison to the Butcher and the Brewer’s Albino Stout, a brew so offbeat that it messes with your senses. It’s straw in color but features a robust coffee aroma and flavor. In other words, it’s a light-colored beer that tastes like a dark beer.

“If you drink it with your eyes closed, you’d think you’re drinking a dark beer,” Anderson says while sitting at the brewpub’s bar. “I just think it’s funny. It’s playful.”

The recipe stemmed from his frustration with beer drinkers who say they don’t like dark beer. Anderson wanted to poke fun at them and prove that a beer’s color doesn’t define its flavor.

The reactions after the first sniff and sip are precious. Many don’t know what to say. Anderson had planned to make Albino Stout just once. But the beer sold so well that it made its way into the brewery’s regular lineup.

“The one rule I live by is brew what you want to drink,” Anderson says. “That’s how I do it. What’s the point of copying everybody else? Every recipe I make starts from the ground up. I don’t clone Sierra Nevada and then try to tweak it like I want it. Everything starts from the bottom. It’s like being a chef.”