The Maillard reaction causes the darkening of grains as they are exposed to heat, and gives the intense roasted malt flavours in this stout. Combined with pronounced hop bitterness, the deep and complex palate has hints of espresso and cigar box, and is not to be taken lightly.
MALT Roasted Barley, Chocolate Malt
ABV 6.2% IBU 35 EBC 85
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