How do you make a stout for the height of summer?
You start with the UK's only estate-owned, bean-to-bar cacao house that actually grows its own. We took our agroforestry single-estate cacao, grown on volcanic soil in Cameroon, and handed it to Mikkeller.
It’s the paradox of a dark beer that thrives in the sun. Think velvet body, sunshine finish, and absolutely no need for a sweater. Pour it cold, drink it under the open sky.
The result? A stout that tastes like a warm night and cold orange zest. We’ve dialed in a balance that elevates the complexity of the cocoa bean with a sharp, refreshing…

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