Double Stout

◎ Aussehen

Deep garnet-black with an opaque body and minimal light transmission. The dense, tan head settles to a persistent collar with strong lacing that clings to the glass walls throughout the drink. Carbonation is gentle and restrained, befitting a historical interpretation.

◌ Aroma

Roasted barley and dark malt dominate the nose, backed by pronounced coffee grounds and cocoa powder notes. A subtle charred leather undertone surfaces beneath the roast, with no aggressive hop character intruding—the historical recipe eschews the assertive bittering hops of modern brewing.

◐ Geschmack

The palate opens soft and velvety, developing rich roasted chocolate and coffee through the mid-palate without any astringency. A crisp, dry finish emerges with a measured late bitterness (49 IBU) that cuts cleanly through the malt sweetness, leaving no cloying residue. The balance skews toward roast complexity rather than hop intensity.

◑ Abgang

Medium-length and bone-dry, with lingering cocoa and coffee notes fading gracefully. No burnt edge or harsh tannin; the bitterness is controlled and serves the roasted malt rather than overwhelming it.

Etwas wärmer als erwartet. 10–13°C lässt die gerösteten Malz-, Schokoladen- und Kaffeenoten vollständig entfalten.

Der Klassiker — vielseitig, angenehm zu halten und hält das Bier kühl. Kein Schnickschnack: nur das Bier.