zartbitterstout 2025 - schwarzbier

Compared to milk chocolate, dark chocolate has a higher cocoa content and is usually less sweet. Some love the robust bitterness and rich, roasted aromas of the mahogany-colored confection, while others prefer the melt-in-your-mouth texture and silky smoothness of the lighter varieties. The appeal of dark chocolate lies in its complexity: due to its higher cocoa butter content, it tastes intensely of chocolate and, in addition to its soft sweetness, also delivers tangy and bitter notes to the palate. Dark chocolate pairs wonderfully with red wine and nuts, but also works well in desserts and pastries.

Or in beer.

Dr. Thomas Tyrell of Tyrell BrauKunstAtelier is a connoisseur with a refined palate who understands how to combine beer with the most exquisite ingredients. Together with the chocolate experts at Rosa Canina, he has created a sweet temptation using robust roasted malts, select cocoa beans from Nicaragua, exotic tonka beans, cinnamon, and vanilla. This coffee-black stout, with its fine-pored, hazelnut-brown head, exudes an irresistible aroma of hot chocolate and freshly brewed espresso. The first sip skillfully continues the olfactory impression, caressing the palate with chocolatey intensity. Roasted malt, coffee, warm spices, and a hint of licorice complete the dark flavor profile. Sweetness, acidity, roasted aromas, and elegant bitterness are perfectly balanced, forming a sinfully delicious whole that is equally enjoyable with or on its own as a dessert.