Pastry Stout

Style: Pastry Stout ABV: 11% Cinnamon sugar with a warm, soft, and doughy center, make Churros the perfect inspiration for our newest dessert-inspired stout. Churro Puffs take our base imperial stout recipe and add toasted almond, marshmallow, and a light addition of cinnamon. Pitch black with a frothy cap, we get aromas of early mornings at the bake shop, chocolate-covered almond bars, and a touch of sweet cinnamon. A rich and velvety brownie batter-like foundation is laced with flavors of toasted almond, marshmallow-stuffed cinnamon donut holes, and sugar cookie dough. The balanced addition of cinnamon complements the flavors, gently checking all the boxes for liquid culinary bliss. Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. 根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。

Style: Pastry Stout ABV: 11% This iteration of our Imperial Coffee Stout is conditioned on Equilibrium and Mostra Kinetic Blend coffee beans and Madagascar vanilla. Our Kinetic blend is our house blend we created with the help from the @mostracoffee team utilizing select origin coffee from Philippine Kisbong, Papua New Guinea and Brazil. Rho Kinetic Blend and Vanilla has aromas and flavors of chocolate cake batter infused with rich cold brew and caramel at the forefront with a touch of just whipped vanilla frosting and a lingering coffee backbone. Balanced by a light bitterness, this decadent imperial stout finishes silky, creamy, and viscous. Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. 根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。