All The Coconut
Omnipollo in Sundbyberg, Stockholm, Sweden 🇸🇪
Collab with: Moksa Brewing CompanyStout - Pastry / Flavoured - Imperial Special
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Score
7.77
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A follow-up to our All the Vanilla stout, brewed again with Californian brewers Moksa, this time focusing entirely on coconut.
Toasted, raw, and liquid coconut join forces over a rich barrel-aged base.
We love coconut for its ability to add not just flavor, but creamy body and softness to dark beer. Using Philippine-grown coconut for this release, it’s a deep, round, and tropical take on our Black Gold series.
Toasted, raw, and liquid coconut join forces over a rich barrel-aged base.
We love coconut for its ability to add not just flavor, but creamy body and softness to dark beer. Using Philippine-grown coconut for this release, it’s a deep, round, and tropical take on our Black Gold series.
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8/10
Tried
on 10 Jun 2026
at 19:34
8.5/10
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Appearance 8
Aroma 9
Flavor 9
Texture 8
Overall 8
Bottle at home. Pours black, nose is chocolate, coconut, caramel, burnt toffee, vanilla, meaty, taste is similar, salty, sweet. 8/9/9/8/8
Tried
on 24 Apr 2026
at 07:58
8/10
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Appearance 8
Aroma 8
Flavor 8
Texture 8
Overall 8
CBHWS26. Pitch black colour, tiny brown head. Aroma is chcoolate syrup, coconut, some toasted coconut and mild liquorice with a wee bit of raisins and some plum as well. Flavour is very similar to the aroma, but also has a slightly burning edge of alcohol to it. Good dessert sipper.
Tried
from Draft
on 14 Mar 2026
at 18:35
9/10
Bottle at the strait and narrow. Lincoln. The coconut is subtle but that was ok as it grew. Mostly chocolate to start but with a cocoa bitterness. Red Bounty. Some sweetness to finish. Love it. Best beer this year.
Tried
from Bottle
at
Strait And Narrow
on 03 Jan 2026
at 15:10
8.6/10
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Appearance 8
Aroma 8.5
Flavor 9
Texture 9
Overall 8.5
Insane coconut but without turning into bounty. Dry coconut, toasted coconut, coconut water. A bit of chocolate too. A bit raw, but so nicely integrated coconut.
Tried
from Draft
at
Omnipollos Hatt
on 02 Jan 2026
at 19:53