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rich history of wood-aged, Brettanomyces-fermented stouts. It was brewed with pale, amber, brown and black malts, hopped heavily with Admiral and allowed to lees-age for 20 months before bottling for further maturation. On the nose, there is roasted chocolate, dank espresso, leafy hops, Palo Cortado sherry and other deep smells. These are enlived by a Brettanomyces character bursting with ripe black cherries and cassis. On the palate, the beer is light, elegant but rounded with supple tannins and a balanced acidity. An incredibly complex and delicious beer. The opposite of a pastry stout, I would say. Not one to replace your dessert but rather one to pair with your main course. Maybe a wild venison haunch cooked over charcoal or some grilled stilton mushrooms or even a luxurious cheese board. Or all of them at once.

10% / 375ml Less