Pour slowly hybridized Imperial Stout (with dried fruited Flanders Red-styled souring) or risk carbolic overload. Musky Belgian chocolate spicing receives ascending cocoa chalked astringency, slick caramel malting and murky pecan-chestnut smear, drenching the mustily tart cherry-berry-fig acridity. Dirty earthen peat bottom negatively coarsens the roasted hop bittering until the mildly creamed mocha tendencies all but disappear.