Curtius Black

Curtius Black wraps you in cocoa and dark bread crust right away. There's a velvety mouthfeel that doesn't stick around too long—it's refined, almost wine-like in how it finishes clean. The roast sits low and warm, no harsh edges. This is a stout that lets you think.

Gjulia Sud

Gjulia Sud hits different. You get roasted grain upfront, then this weird spice note—almost fermented fruit, like dried plum meets tobacco leaf. The body's slightly drier than Curtius, with a peppery finish that lingers. Feels more experimental, less polished, more alive on the palate.