We’ve been looking to hook up with the team over at Portsmouth’s Staggeringly Good Brewery for a long time now. Turns out that this was a collaboration worth waiting for. The Dino crew wanted to work on a style with us that they don’t tend to do in their daily brews, to pool our skill sets on blending, and bend the rule book to create something staggeringly unbarred. The result? Dip Le Donut. An insane coffee, chocolate and donut white stout.

We built up a layered malt base with Extra Pale Ale, Rolled Oats, Flaked Barley, Light Munich, Smoked Malt, Carapils and Maltodextrin for the complex flavours and mouthfeel you get in a stout without the depth of colour. We paid special attention to the water, treating it to create a more creamy mouthfeel supplemented with lactose. The East Kent Goldings hops added sweet, smooth honey notes which blended perfectly with the vanilla, cold pressed coffee and cocoa nibs for a flavour sensation. Oh, and of course, we finally added natural extract of donuts for a sensational sweet, pastry-like vanilla nose.