This stout was conditioned with roasted, crushed cocoa nibs and a blend of Sweet Jesus coffee beans.
It pours jet black with a creamy café-au-lait coloured head. Aromas of roasted coffee (naturally) and sweet malt. The interplay of slightly smoky, dark chocolate bitterness and malty sweetness continues on the palate. The finish is pretty smooth and of medium length.
Bought an extra bottle for cellar ageing. Pair with your favourite chocolate dessert or pan-fried pork loin chops and tart sautéed red cabbage. Highly recommended.
Oily jet-black. An oaky creaminess on the nose is reminiscent of other barrel-aged brews but accompanied by a high octane background of alcohol. Bitter baker’s chocolate on the initial attack that smooths-out to a creamy chocolate truffle on the palate. Hardly any bitterness on the finish but I can’t find any hint of the cranberry fruit.
Unfortunately, I tried this a few months back and lost my tasting notes in the meantime. I remember enjoying it but being very interested to see if a year or so in the cellar would make it a bit more robust on the palate.