Cherry Sundae Pastry Stout

Seasonal from one of the more prominent craft brewers in Singapore. I'm quite surprised myself that I haven't done any reviews for them as I used to buy their flagships at DFS (back when traveling as still the norm). They recently opened their own brewery most recently in Singapore and am hoping to plan for a trip down (hopefully soon) for their brewery tour.

Opened with a light chocolatey aroma, it poured with a black body with a little tint of redness at the ends if you observe closely. For the fermentation of this beer, it was shared that they used Kviek yeast which I read has been revolutionizing the beer industry as this strain (or blend of it) is able to tolerate higher temperatures and ferment at more than double the speed without compromising the flavour and profile of the end-product. This opened doors for microbreweries to double their production and home brewers (based in tropics) to start brewing without having to invest in another fridge for the fermentation process.

Anyway, the cocoa and roasted malt flavours made up the main profile and I didn't identify any part of it that was contributed by the cherries. The stout feels thicker at higher temperatures probably due to the addition of oats and wheat. It reminds me of how the 1925 tiramisu stout tasted together with the sea salt Fossa chocolate I had the other time.

Country: 🇸🇬
Style: Stout
Abv: 7.2%
Brewery: @brewlander

Image and review courtesy of Kokuleng. 

Kokuleng | Beer Reviewer

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🍻 Reviews booze (mostly beers) for fun.
📍🇸🇬 SG

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