Coffee stout, but with chicory.
experimental beers with a botanical twist
Chicory (Cichorium intybus) root may be used interchangeably with dandelion, and treated the same way: dried, then roasted in a 300F oven for about 20 minutes. It’s widely used as a coffee substitute or adulterant, and “Some beer brewers use roasted chicory to add flavor to stouts (commonly expected to have a coffee-like flavour). Others have added it to strong blond Belgian-style ales, to augment the hops, making a witlofbier, from the Dutch name for the plant.” (Wikipedia)