Pastry Stout

The Pastry Stout is the most indulgent and extravagant branch of the Stout family: beers conceived as liquid desserts, loaded with additions like cocoa, vanilla, coconut, coffee, nuts, maple syrup, candy, or fruit, often aged in bourbon barrels. It is a young style, born in the 2010s at the hands of North American craft breweries, which has generated both devotion and debate due to its intensity and extreme sweetness.

In the glass, it displays an impenetrable black color, with a creamy, cream or caramel-colored head. On the nose, it explodes with an absolutely decadent palette: chocolate, vanilla, toasted coconut, coffee, brownie, cheesecake, butter, caramel, maple syrup, and, in barrel-aged versions, bourbon, rum, whiskey, or wine. On the palate, it is dense, unctuous, with a full to very full body, marked sweetness, moderate bitterness from the roasted malt, low carbonation, and a very long, sweet, and comforting finish. The alcohol content is usually high, between 8% and 14%.

It is brewed with pale malts, chocolate malts, roasted barley, rolled oats, lactose to provide residual sweetness, and, above all, generous additions of characteristic ingredients (cocoa, vanilla beans, coconut, coffee, etc.). Barrel aging and the use of low-attenuation yeasts complete the recipe.

It is the perfect beer for desserts, after-dinner drinks, as a substitute for a final coffee, a nightcap, or for pairing with chocolate, cakes, ice cream, or blue cheeses. It is served between 10 °C and 14 °C in a snifter or small tulip glass. A collection for lovers of extreme flavor.