This is dessert turned liquid. Built on a bold base of 50% Munich malt, with four caramel malts and chocolate roast for depth and sweetness. We blended Bolivian cacao nibs for pure, dark chocolate tones and Ghanaian nibs for nutty, coffee-like notes. Italian roast coffee and Ugandan vanilla add smoothness and balance. A kiss of Celtic sea salt brings out the contrast, turning sweet into salted and rich into rounded. Expect layers of chocolate, caramel and roasted complexity in every sip. A pastry stout made for colder nights and darker cravings. Crack one open after dinner or share with friends who will enjoy a good dessert beer.