Three years from brewing, this decadent coconut-vanilla barrel-aged stout remains my Everest.
Dark beers are often heavy, but not so in the case of this supremely drinkable mild ale—balanced somewhere between a porter and an English brown in flavor, but as moreish as any lager. Another round, please.
A year after brewing, this big bruiser of a pastry stout is tasting fine—like a liquid Mounds bar.
“Pastry stout” is a term that drives some people crazy and makes others salivate. But if you ask me, if beer wants to be dessert, you should let it be dessert.