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After a brilliant meal, we like to enjoy a cup of espresso. The roasted bitterness of the coffee cleanses the tongue, closes the stomach and harmoniously rounds off the enjoyment. If you don’t want to have any more caffeine late in the evening, you can also simply grab a beer.
The Tyrell BrauKunstAtelier has captured the essence of a strong mocha and combined it with a handful of other exquisite ingredients to create a wonderful beer. Their full-bodied MOKKASTOUT is brewed with three types of malt and oats. This round dance of grains ensures a stately stature and gives the beer its luxurious mouthfeel. In addition, the roasted beans of fine cocoa and aromatic coffee, toasted pecans, hot chili and exotic vanilla were used. A large part of the raw materials comes from controlled organic agriculture.
The MOKKASTOUT penned by Dr. Thomas Tyrell pours into the glass in the darkest shade of mahogany and is crowned with a hint of hazel froth. Notes of cocoa and freshly brewed espresso fill the air and tempt you to drink. This reveals a powerful body with a chocolaty base that tastes of cocoa and coffee. Little by little, a real firework of aromas ignites and ensnares the tongue with chili, vanilla, nuts and an elegant roasted bitterness.
Tyrell BrauKunstAtelierWater, barley malt, wheat malt, roasted malt, oats , pecans, cocoa beans, coffee beans, hops, chili, vanilla, yeast
