Very strong stout flavoured with chili peppers and maple syrup and aged in cognac barrels, a collaboration of Dok with one of today's most prominent of the many (and in Western Europe often unknown) Brazilian craft brewers, hence the name. From tap at Kantien (operated by Dok). Some tiny, loose, lonely off-white bubbles around the edge here and there but no actual head, black robe with hazy nut brown edges. Aroma of indeed cognac, wet dark chocolate bars, maple syrup, sirop de Liège, black peppercorns, chili flakes, marzipan, toffee, brown rum, liquorice, raisinbread, tonka, hints of damp earth and rainwater in the background. Concentrated sweet onset, candyish but not in an artificial way: instead the 'deep', pungent sweetness of the maple syrup unfolds, with side effects of fig compote, candied cherries and golden raisins. Carbonation remains soft with an oily, thickly vinous mouthfeel (reduced port-like), almondy, profoundly toffeeish and dark-chocolatey malt and sugar layers fill the mouth while the pepperiness only increases - the result of not just the peppers, but also the cognac, and even accentuated by the spicy aspect of the maple syrup. The net result is one of a 'piquanterie' easily associated with Brazilian cuisine, hot, long and strongly spicy, like cold French coffee in which the cognac has perhaps been applied a tad too generously. Anything but subtle, the actual oakiness of the cognac barrels and the hops getting a bit lost in this 'storm' of peppers, maple syrup, malts and alcohol - intense and demanding, but as a slow sipper on an afternoon in late March, very enjoyable, also because of this exotic element. Muscle flexing for sure, but in a good way.