Mild roasted grain aroma, sometimes with coffee or chocolate notes. Dark roasted malt impression with coffee and chocolate flavors dominating the palate. Hop bitterness is moderate to high. Sweetness pro-vides a counterpoint to the roasted character and hop bitterness, and lasts into the finish. Low to moderate fruity esters. Mouthfeel is me-dium to full bodied and creamy. Low to moderate carbonation. High residual sweetness from unfermented sugars enhances the full tasting mouthfeel. Overall Impression: A very dark, sweet, full bodied, slightly roasty ale that can suggest coffee and cream or sweetened espresso.
Food Pairings: Serve in a 13oz Belgium goblet between 45-55 degrees F. Pairs well with Asiago, Brie, Colby, Emmental, Gloucester, Gouda (aged), Gruyère cheeses, Roasted, smoked and barbecued foods, including beef, poultry, seafood, sausage, chili and hearty stews. Goes well with desserts, especially chocolate desserts. Vanilla Ice cream pairs exceptionally well.