Curtius Black

Curtius Black tastes like someone knew exactly when to stop. The roast is there—dark chocolate, espresso char, a whisper of licorice—but it never bullies you. The body sits right in the sweet spot: dense enough to feel substantial, dry enough that you don't get exhausted halfway through. Those low IBUs mean the bitterness arrives as an afterthought, letting the malt do the talking. It's the kind of stout that makes you think between sips.

Gjulia Sud

Gjulia Sud announces itself with a harder edge. There's a peppery, almost vinous quality that catches you off guard—something about the yeast strain or fermentation pushing through. The body is more assertive, stickier, with dark fruit notes (prune, dried cherry) surfacing beneath the roast. At 40 IBUs, the bitterness has more presence, acting as a backbone rather than a suggestion. It's a stout built for slower drinking, for moments when you want presence in your glass.