Pastry Stout

A sweet, decadent imperial stout loaded with adjuncts like cocoa, vanilla, maple syrup, marshmallow, and candy. Dessert in a glass with rich, indulgent flavors.

Intensely sweet and complex aroma with cocoa, vanilla, caramel, maple, marshmallow, or other dessert adjuncts. Roasted malt in background. Rich, indulgent, and dessert-like. Alcohol warmth present.

Black to very dark brown, opaque. Tan to brown head with moderate retention. Viscous, thick appearance suggesting richness.

Intensely sweet with cocoa, vanilla, caramel, maple, and adjunct flavors. Roast in background. Very low bitterness relative to sweetness. Very sweet, lingering dessert finish. Adjuncts are prominent.

Full to very full body with low to moderate carbonation. Very thick and creamy. Warming alcohol. Rich and indulgent. Almost syrupy.

An extreme American craft trend of the 2010s-2020s, pushing adjunct stout to dessert extremes. Inspired by barrel-aged imperial stout culture and food truck dessert creativity. Founders KBS, Angry Chair, and Omnipollo led the movement. Highly divisive in beer culture for prioritizing sweetness over traditional stout character.

What is Pastry Stout beer?

Pastry Stout — a sweet, decadent imperial stout with dessert-like adjunct flavors.

What is the ABV of Pastry Stout?

Pastry Stout has an alcohol by volume (ABV) of 8.0-14.0%.

How bitter is Pastry Stout beer?

Pastry Stout measures 20-50 IBU (International Bitterness Units).

What are some examples of Pastry Stout beers?

Angry Chair Brewing Jam Up the Mash, Omnipollo Noa Pecan Mud Cake, Prairie Artisan Ales BOMB!, Cycle Brewing FUD