Tap at MBCC 2017, Red session. Poured a murky dark brown with a thin broken tan head. The aroma is roasty malt, coffee, light caramel. The flavour is light sweet, liqourice with a light roasty liqourice coffee chocolate palate. Medium to full bodied with soft carbonation.

From tap. Pours pitch black with a small brown head. Aroma is roasted malty, slight breadish to caraemlish. Roasted dark malty, bitter and lingering cáramelish, roasted malty finish.

(On tap @ Stone Liberty Station, SD, April 4/17) Pours black with a small pale tan head. Aroma of sweet strawberry syrup juxtaposed with powdery roasty dark malt, cacao, vanilla, relatively dry on balance. Flavour is a bit sweeter upfront, strawberry, some chocolate syrup and caramel, light vanilla note, dry roast towards the middle, some berry seeds, dry and toasty, with lingering fruit. A hint of alcohol. Medium bodied. Slightly above average carb. Dominated by the strawberry and cacao additions as you might expect, but it’s pretty tasty and not a pure sugar bomb like it could easily be.