Tasting: Foreign Stout

Take a gallon of Double Stout, blend with a bit of funky-sour beer and age for nine months.

All the 90% dark chocolate, espresso and peaty smoke is still there. Time and funk has brought out faint cherries, port and leather notes. The rough edges have been smoothed out but the beer still finishes dry with a nice roasted bitterness. That dry finish makes it suitable for a hot summer evening. This will likely continue to improve until I can no longer resist those last few bottles.