Artwork by Heidi Giest for the 48 Beer Project
Overall Impression: A very dark, sweet, fruity, moderately strong ale with smooth roasty flavors without a burnt harshness.
Aroma: Sweetness evident, moderate to high intensity. Roasted grain aromas medium intensity with chocolate notes. Fruitiness medium to high. Notes of molasses, dried fruit, and/ dark chocolate aromatics.
Appearance: Very deep brown to black in color. Clarity usually obscured by deep color. Large tan to brown head with good retention.
Flavor: Quite sweet with smooth, dark grain flavors and restrained bitterness. Roasted grain and malt character moderate to high with a smooth chocolate flavor, although the roast character is moderated in the balance by the sweet finish. Moderate to high fruity esters. Has a sweet, dark rum-like quality and moderate spiciness from the chocolate rye malt and Belgian Candi syrup additions.
Mouthfeel: Medium-full to full body, with a smooth, creamy character. May give a warming (but not hot) impression from alcohol presence. Moderate carbonation.
History: Originally high-gravity stouts brewed for tropical markets, became popular and imitated by local brewers often using local sugars and ingredients.
Malts: Marris Otter, Special B, Chocolate Rye, Patagonia Negra, Carafa type 2, CaraMunich Type 3
Adjuncts: Belgian Candi syrup