Post Morten Imp Stouts 6 can mix pack

Our Post Mortem Project has always been about experimentation, playing with styles and flavours and creating new beers that push the boundaries of what you would normally expect from our humble brewery. Thes two brand new releases are no exception.

This time around we've created two Imperial Pastry Stouts, one brewed using honeycomb cinder toffee and the other with toasted coconut. We pushed our brew kit to its limits and created a base beer which not only saw us using our largest malt bill to date, but also adding more adjuncts than ever before. Both of these beers are big, bold, boozy and sweet but oh so delicious.

POST MORTEM #9: CINDER TOFFEE

Pastry Imperial Stout, 11%

This Imperial Pastry Stout was brewed using our largest malt bill to date and lactose to increase sweetness and mouthfeel before an addition of crunchy cinder toffee. Sweet honeycomb. Milk chocolate. Indulgent caramel.

POST MORTEM #10: MACAROON

Pastry Imperial Stout, 11%

This Imperial Pastry Stout was brewed using our largest malt bill to date and lactose to increase sweetness and mouthfeel before an addition of cacao nibs and toasted coconut. Nostalgic macaroon. Rich cacao. Rounded coconut.

Allergens: Barley and oats (gluten) Lactose (milk)