“How do you begin to describe a beer as special as this? A beer that, during recipe formulation with our friends Wes and Stephen from Bottle Logic, we very quickly realised was going to be the thickest, sweetest, creamiest stout we’ve ever produced. By a long shot. Using twice as many adjuncts than our regular stouts, we had to source specialised equipment in order to fit them in the beer. A whole pallet full of shaved coconut, freshly roasted coffee beans and cinnamon have been added to a rich, dark malt stout base that meld together for a syrupy, velvety and decadent finish.”

Glassware: Snifter.

Appearance: Pours like engine oil. We always get a little excited when we see a big Stout pour this dark. It forms a finger of tightly held brown foam which holds its shape. A wet spotty lace falls down the glass as it ebbs.

Aroma: The way we see it this collab is taking arguably the best Australian brewery and (maybe even more arguably) the best American brewery and putting them together to produce one of our most favourite styles of beer – an Imperial Pastry Stout. That all equals an instant purchase on our end…no matter the cost. So now, because we’ve waffled on so much already let’s move to the flavour profile.

Flavour: Ooft! Thicc, luscious and indulgent. It has a rather sharp booze burn upfront but it’s saddled with a tonne of dark chocolate, charred malts, espresso coffee, burnt spices, toasted coconut and licorice so you don’t actually realise how pissed you’re getting. It gets real harsh, almost acrid through the mid but thankfully it settles a bit and finishes charred, spicy and bitter with a significant sting in the tail.

Mouthfeel: Dense, muscly and warming. Full body, low-ish Co2. The 10.7% ABV doesn’t try and hide.

Overall: We’re unsure about it to be honest. Started real strong but the harsh and ferocious nature was left a little unchecked. It’s slightly disappointing coz we’re left wondering what it could’ve been.