A jet black brew with a nod to a true Manchester dessert the Manchester Tart. This stout was brewed with a plentiful mix of different grains, ranging from flaked oats to boost mouthfeel, a mix of different roasted barley varieties for layers of chocolate and liquorice character plus some special B crystal malt which is rich in berry notes. To make this beer to be as rich and full in mouthfeel as possible milk sugar and maltodextrin were added to the boil, very complex sugars with low fermentability. In fermentation NM added raspberry puree to give a jammy depth to their cake interpretation, cherry puree alongside and then spun through toasted coconut flakes. They not only contribute flavour but a silky mouthfeel as a result of their oil content, as well as a touch of vanilla as a good base for bringing the custard character to the mix.