This complex Foreign Extra Stout balances deep roasted character with an intricate layer of specialty ingredients. A base of nine malts provides a foundation of dark chocolate and burnt grain, elevated by the aromatic intensity of single-origin Yellow Bourbon espresso. The addition of Bourbon vanilla and lactose softens the roast, imparting a velvety sweetness that melds with the peaty, oak-forward influence of whisky barrel maturation. Bright Amarillo hops offer a subtle citrus counterpoint to the rich, espresso-forward profile. It concludes with a moderately dry, lingering finish where charred oak and espresso bitterness meet the smooth warmth of well-integrated spirits.
Appearance.Jet black and opaque (40 SRM). Large, dense, tan head with excellent retention and thick lacing.
Aroma.High intensity of roasted coffee and dark chocolate. Prominent notes of earthy peat, charred oak, and Bourbon vanilla. Low citrusy hop character from Amarillo. Subtle background of sweet lactose and dark fruit esters.
Taste.Initial impression is of rich roasted grains and espresso. Malt flavors of dark cocoa and molasses are balanced by a medium-high bitterness. Bourbon vanilla and lactose provide a creamy mid-palate sweetness. The finish is moderately dry with lingering peaty whisky, oak tannins, and a clean bitterness. Low citrus hop flavor.
Mouthfeel.Full body with a smooth, creamy texture from the lactose. Moderate carbonation. Noticeable, integrated alcohol warmth without being hot. Low astringency despite the intense roast and barrel influence.