Caleya Mayón Syrup is an indulgent Imperial Stout that leans heavily into its dessert-inspired profile, delivering a rich, liquid confection experience. This stout presents an intense sensory journey driven by the prominent addition of Philippine cocoa and tonka beans. The cocoa provides a deep, bittersweet chocolate foundation, while the tonka beans introduce complex layers reminiscent of vanilla, almond, and subtle woodruff spice. A robust malt backbone of espresso and burnt sugar harmonizes with the significant alcohol content, creating a decadent, syrupy texture. The result is a luxurious, harmonious beer that bridges the gap between a traditional stout and a dark chocolate torte, finishing with lingering sweetness and warmth.
Appearance.Jet black and completely opaque. It pours with a dense, creamy, deep tan head that exhibits moderate retention and leaves thick, oily legs on the glass, indicating high viscosity.
Aroma.High intensity with a dominant bouquet of dark chocolate from the Philippine cocoa and a distinct marzipan-like sweetness from the tonka beans. Secondary notes of espresso, charred grain, and dark cherries emerge alongside a smooth, warming alcohol presence. Hop aroma is negligible.
Taste.The initial impression is lush and intensely sweet, followed by layers of decadent cocoa and vanilla bean. The tonka beans contribute an almond and spicy character that complements the roasted malt base of black coffee and molasses. Bitterness is moderate but feels suppressed by the significant residual sugar. The finish is long, sweet, and complex with a well-integrated alcohol presence.
Mouthfeel.Full-bodied and syrupy with a thick, chewy, and velvety texture. Carbonation is low to moderate, enhancing the luscious, coating mouthfeel. A noticeable but smooth alcohol warmth is present, without any sharp or solventy edges.
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