The Needle & Pin craft beer club – dark beer selection box #16 – August 2019

Despite the recent deluges, flooding, abandoned international scout and guide camps, dams bursting and everything else, it’s still summer. However, there’s always a place for some big dark beers in your cold storage area, and most of these ones are absolute units, great for sharing with friends around the camp fire when the nights are cooling a little. This is the first dark beer selection to be exclusively all cans.

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Abbeydale – Methuselah – 10.5%

An absolutely huge Imperial Stout which has been finished in wooden ex-whisky barrels. Big, bold and boozy – a hugely full bodied malt-driven stout with a hint of Brett funkiness on the nose and just enough tartness to provide balance on the palate. Sumptuously smooth and strikingly robust.

Box Social – Union Black Jamaican Stout – 6%

Based around Skindred’s fourth album, 2011’s Union Black, this beer is full of soul and flavour. Allspice and vanilla give an unctuous sweetness which plays against the roasted notes of coffee and dark chocolate from the malt. Vegan friendly, so that all of the members of the band could enjoy it, this stout is full bodied, rich and moreish.

Polly’s Brew Co –  Cassie – 7%

Everything about this beer is all about decadence – from the silky mouthfeel, to the 10kg of Arabica coffee beans that were added. Cassie rocks up with a metric tonne of roasted coffee, dark chocolate, and raisin notes. Cassie, named for the horse that occupied Polly’s stable before Polly, is the biggest beer that Polly’s (formerly Loka Polly) have ever brewed.

Northern Monk – Patrons Project 17.03 – Pete’s Dark Past – 7%

To accentuate hints of biscuit, the grist contains plenty of munich malt; a more heavily kilned German base malt with a prominent flavour, plus some lightly roasted amber malt which compliments and offers notes of toast and cinder toffee. This is backed up by light crystal and Special B to add depth and dark fruit character, chocolate roast malt, plenty of flaked oats and maltodextrin to build out the body.

To recreate the outer layer of a chocolate bar, they added a load of lactose and a touch of vanilla for the basis of that classic milk chocolate flavour. They then went even further adding chocolate during fermentation and copious amounts of caramel late fermentation to boost the ABV and add a decadent dessert sweetness to this rich, deep brown stout. Twix in a glass!!

Pressure Drop – Escape Pod – 10%

Polish your diamonds & find your fanciest hat, because this collaboration is quite a lot
of luxury. Pressure Drop have wanted to brew an intense milk stout for a while, and the Left Handed Giant crew know what they are doing around milk sugars and lactose. If you’re going big on a milk stout, you might as well take it all the way to massive. Escape Pod is maxed out with vanilla, coconut and cacao nibs. Brewed with milk sugars, it is smooth and shamelessly sweet.

Stillwater – Thsi Iiis Nlya Tst 006 – 8%

Yes, it’s really called that. A collaborative brew with Oliver Brewing Co and Ceremony Coffee, both of Baltimore. They all joined together to make a cappuccino stout brewed with coffee, cocoa, vanilla and milk sugar. The beer needs a gentle shake before opening to release the nitrogen to create a silky smooth finish.

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