Belgian & trappist
Caramel, dark fruit, mild spice.
Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.
Sours & lambics
Raspberry, peach, cherry. The easy entry point.
Sweet-roasty, citrus-edged, and bitter-soft pours all keep dessert from cloying.
Stouts & porters
Massive: chocolate, espresso, often bourbon-barrel-aged.
Sweet-roasty, citrus-edged, and bitter-soft pours all keep dessert from cloying.
Stouts & porters
Lactose sweetness softens the roast.
Sweet-roasty, citrus-edged, and bitter-soft pours all keep dessert from cloying.
Belgian & trappist
Big, rum-raisin, deeply complex.
Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.
Belgian & trappist
Strong, golden, dry-finishing despite richness.
Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.
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