Vital Statistics
From the brewer
We start with an Imperial porter at about 8.5%, made with two kinds of caramel malts, oats for creaminess and three different dark malts, including rye and a special one from Patagonia Malting in Chile. To this we add a solid helping of dulce de leche, a creamy milk caramel from Argentina. Only when the beer is fermented, do we add the coffee.
Average Scores
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(logged 2 times)Who's been drinking this
It is pretty much what it says on the tin. It smells smoky and sweet. It tastes like smoky porter mixed with sweet caramel milk.
Basically, I'm repeating myself .