When life gives you cherries, you make cake or stout with it. We chose to make stout. Cherry-additions at the end of the boil and later added to the fermenter to impart flavor into the beverage. Larger Oat-additions also add a deeper flavor to this drink.

This was not enough though; vanilla and lactose balance out the large amounts of chocolate malt and lend this stout a generous amount of complexity and round off the package.

For the aroma to come through to its fullest extent, do not consume at too low temperatures. Optimal temperature is around 10-12°C from a pint-glass or snifter. Best paired with something sweet or maybe some cheese or anti pasti.