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Stouts derive their signature roasty character from Maillard Reactions, the same process which gives bread crust, seared meat, and toasted marshmallows their distinctive flavors. PST Dry Stout is an Irish Dry Stout and named in honor of the long dark nights that happen after the November "daylight savings time" change, and this brew uses flaked barely for a wonderful, silky mouthfeel. Stouts are a pleasure to drink year round, but more so during winter.
The American innovation has done wonders with this style adding coffee, chocolate and oatmeal flavors and aromas to the creamy roasty attributes inherent in a stout. Barrel aging in whiskey barrels or lots of hops are just some of the variations you can explore. Not necessarily higher in alcohol these beers are all about texture, richness, creaminess and full flavor for an even fuller experience.