This final collaboration off the back of Hop City is the biggest of them all. We teamed up with our friends from Dancing Gnome, Pittsburgh, to work on this massive fudge sundae-inspired imperial stout.
The grist features a predominant use of chocolate malt for a balance of roast character versus silky dark chocolate notes. We backed this up with plenty of flaked oats, some toasty brown malt and the dark fruit and treacle vibes brought by a blend of crystal malts.
For extra creamy, gluttonous vibes we also added demerara, milk sugar and vanilla to the boil as we pushed for our highest starting gravity ever. At the end of fermentation, we transferred 20g/l of cacao nibs and some coarsely crushed coffee beans to condition for a further month, rounding out this decadent treat.