This sophisticated Foreign Extra Stout offers a rich sensory journey, merging the robust roast of a classic export stout with the nuanced influence of Tasmanian Lark Distillery whisky barrels. Infused with Brazilian Capadocia green coffee beans roasted by Supreme Coffee, the profile leads with intense dark chocolate and toasted almond. The barrel aging introduces elegant layers of vanilla and subtle dried fruit, which weave through the deep malt base. It presents a luscious, silky texture that balances the moderate roast bitterness. This expression captures a complex interplay between traditional British dark beer character and modern spirit-barrel refinement, finishing with a graceful, dry-leaning warmth.
Appearance.Very deep brown to near-opaque black (35–40 SRM). The beer is topped by a large, persistent tan head with excellent lacing and a creamy texture; clarity is obscured by its dense, dark color.
Aroma.High intensity aromatics of freshly roasted Brazilian Capadocia coffee and dark chocolate. Prominent notes of vanilla and oak from the Lark Distillery barrels are accompanied by moderate dried fruit esters and a hint of toasted almond. Low earthy hop character and no diacetyl.
Taste.Initial impression is rich and velvety, leading into moderate to high roast flavors of coffee and lightly burnt grain. Layers of dark chocolate and vanilla dominate the mid-palate, supported by a firm medium-high bitterness. The finish is moderately dry with lingering notes of whisky-soaked oak, almond, and dried fruit.
Mouthfeel.Medium-full to full-bodied with a luscious, silky, and exceptionally smooth texture. Moderate carbonation provides a gentle lift, while a noticeable, well-integrated alcohol warmth from the whisky barrels provides a pleasant glow without being harsh.
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