Our annual winter seasonal stout has landed with the return of our Cinnamon Dolce Nitro Stout, a new-look callback classic beer infused with Saigon cinnamon sticks and premium Madagascar vanilla beans. It’s the sort of beer where the magic of nitro meets the warmth of cinnamon, and it’s your perfect winter pairing.

Originally released in the fall of 2021, the limited-edition Cinnamon Dolce Nitro Stout is back for a second time. And of course, it’s better than ever.

“Cinnamon Dolce was a bit of an instant classic for us, it rang all of the flavor bells for a fall-winter seasonal,” says Brewmaster Matt Brynildson. “It was just a matter of time before we brought it back.”

The base Cinnamon Dolce stout is brewed with dark-roasted speciality malts that impart hints of caramel and chocolate. The beer is then infused with cinnamon and vanilla beans. Finally, the beer is then nitrogenated for a creamy, velvety texture. 

The vanilla beans come from Cook Flavorings, a renowned third-generation purveyor of fine vanilla and spices located in our hometown of Paso Robles. Third-generation vanilla purveyor Josephine Lochhead educated the brewing team on all things vanilla and steered them to cured Madagascar-grown beans that were perfect for incorporating into a seasonal stout. 

“Vanilla is a flavor amplifier, and the key is to use it in balance to enhance everything else that is going on in the beer,” Brynildson continues. “Adding a bit of cinnamon and makes for a really nice combination that provides a balancing point with the chocolaty character of the stout. This is a beer that fits the season perfectly.”

And it’s nitrogenated too, you ask? Like, as in the same “nitrogenated” like the nitro in the nitro cold brews you enjoyed all summer long? Not exactly. But also, yes. While our Cinnamon Dolce Nitro Stout lacks caffeine, it makes up for it by providing a smaller molecular size than carbon dioxide. Basically, it creates smaller bubbles than the standard CO2 in your beer.

But that’s lab coat, clipboard, and glasses talk, however. All you need to know is that brewing with nitrogen creates a much tighter foam for the head and, once drunk, a creamier taste. Also, because there is less CO2 in the beer, carbonation is minimal, paving the way for a velvety smooth texture.

To make the most of your Cinnamon Dolce Nitro Stout experience, you will want to master what we call the “surge pour.” It’s simple, just: invert the can three times in your hand to shake up the beer a bit. Then, crack and immediately invert it one last time as you dump the beer into the glass. For the perfect tutorial, revist our surge pour how-to with Matt Brynildson below.

The result is a uniquely delicious stout with all the festive spice and smoothness one could ever want. Especially if they’re looking to crack into something special on a brew-tiful winter night.

Cinnamon Dolce Nitro Stout is now rolling out to all Firestone Walker markets in six-pack (12-ounce can) and draft formats. Discover where you can find California’s gift to the cozy season closest to you with our Beer Finder now.