Candy Christmas
Amager Bryghus in Copenhagen, Capital Region of Denmark, Denmark 🇩🇰
Collab with: Bicycle Brewing|
Score
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Ingredients: Water. Barley malt: Maris Otter, Simpson T50, Chocolate, Light Chocolate Malt. Wheat malt, Chocolate wheat. Rye malt: Chocolate Rye. Lactose. Chocolate oil, Peppermint oil. Hops: Columbus. Yeast: Windsor
Deep in the foggy hills of San Francisco there once lived a boy who believed Christmas only truly began when Peppermint Bark candy appeared. Not the polite supermarket kind. The real kind. Thick slabs of dark chocolate the color of wet asphalt, a layer of white chocolate so luminous it could guide ships through the San Francisco Bay fog, and a final blizzard of crushed candy canes that crackled on the tongue like tiny frozen fireworks. Cool mint. Deep chocolate. Pure childhood sorcery. Years later that same boy, now a grown man named Alex, somehow washed up on the other side of the planet running a tiny brewery in Copenhagen with his Danish wife. The fog was grayer. The hills had gone missing. But every December the memory of that bark still kicked the door of his brain open like a drunken uncle who refuses to leave the party. So, when Amager Bryghus suggested another Christmas collaboration, Alex simply said: “Let’s bottle the bark before it escapes again.” What emerged is Candy Christmas – a 10 % Imperial Chocolate Peppermint Stout that tastes exactly like someone kidnapped childhood December, melted it down under moonlight, and poured it into a glass. Dark chocolate. Fierce mint. A little California fog that somehow survived the Atlantic crossing and a whole lot of stubborn Danish winter. Most people grow up and abandon their favorite candies. Alex taught his how to ferment, get stronger, and come back for revenge.
Deep in the foggy hills of San Francisco there once lived a boy who believed Christmas only truly began when Peppermint Bark candy appeared. Not the polite supermarket kind. The real kind. Thick slabs of dark chocolate the color of wet asphalt, a layer of white chocolate so luminous it could guide ships through the San Francisco Bay fog, and a final blizzard of crushed candy canes that crackled on the tongue like tiny frozen fireworks. Cool mint. Deep chocolate. Pure childhood sorcery. Years later that same boy, now a grown man named Alex, somehow washed up on the other side of the planet running a tiny brewery in Copenhagen with his Danish wife. The fog was grayer. The hills had gone missing. But every December the memory of that bark still kicked the door of his brain open like a drunken uncle who refuses to leave the party. So, when Amager Bryghus suggested another Christmas collaboration, Alex simply said: “Let’s bottle the bark before it escapes again.” What emerged is Candy Christmas – a 10 % Imperial Chocolate Peppermint Stout that tastes exactly like someone kidnapped childhood December, melted it down under moonlight, and poured it into a glass. Dark chocolate. Fierce mint. A little California fog that somehow survived the Atlantic crossing and a whole lot of stubborn Danish winter. Most people grow up and abandon their favorite candies. Alex taught his how to ferment, get stronger, and come back for revenge.
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