1897 Export Stout.

In the late 19th century, Scottish breweries started to produce a style of well-hopped stouts at ‘Export’ strength – more alcohol than a typical stout,but not as strong as an ‘Imperial’. Best Intentions follows that tradition - a stronger, dark stout with notes of roasted coffee, dark chocolate, notable bitterness, and caramel and molasses,courtesy of brewers invert syrup number 3 used in the recipe.