Brewing Imperial Stout is always a kind of ritual here - starting early in the morning with mountains of grain, stretching through painfully slow lautering process and endless boil ending late at night. After careful fermentation we lager it for months and when we feel it’s smooth enough, we add the finishing touch. We thought this one might work nicely with some hazelnuts supported with a dose of vanilla and cocoa. What we got is a robust 11% pitch-black brew tasting like fine pralines from the darkest possible chocolate. Bitter finish, no lactose, no cloying sweetness, just 10+ different malts and the occult art of brewing in perfect harmony.