The recipe for Prestesonen, our Parson's Son stout, is simplicity itself: 40 % Pale Ale malt, 30 % brown malt and 30 % amber malt, copious doses of East Kent Golding at the start of the boil, and English top-yeast. The dry-roasted malt creates an intense aroma and complex flavours. To many this might be too much of a good thing, but for fans of English stout, the blend is perfect. Our 2014 vintage Prestesonen is maturing slowly. Release is in September 2016. Ideal for dark meat dishes and chocolate desserts.
Malt: Maris Otter Pale Ale, amber and brown malt
Hops: East Kent Golding
Yeast: Wyeast 1318 London Ale III