The pastry stout is a variant of stout created to evoke the aromas and flavors of desserts: ingredients like oats, cocoa, hazelnuts, coconut, vanilla, lactose, or caramelized sugars are added to achieve a sweet, rounded, and very aromatic beer. Compared to traditional stouts, the dessert component predominates, with a full body and soft sensations on the palate. In this guide, you will discover everything about pastry stouts: what it is, history, features, how to taste them, and why Boodino by Mister B is a perfect example of this extreme style.
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What is a Pastry Stout?
Definition and Features
The pastry stout is a modern style of dark beer characterized by the massive addition of sweet and dessert-like ingredients: cocoa, vanilla, hazelnuts, coconut, marshmallow, cookies, fruit, spices, and lactose.
Main Features:
- Base: Imperial Stout or Milk Stout
- Additions: Cocoa, vanilla, hazelnuts, coconut, fruit, spices, lactose
- ABV: 8-14%+ (high strength)
- Sweetness: Very marked (dessert-like)
- Body: Full, dense, velvety
- Style: Extreme, polarizing, modern
Sensory Profile
Appearance: Matte black, impenetrable. Brown, dense foam. High viscosity.
Aroma: Vanilla, caramel, milk chocolate, cocoa, toasted hazelnuts, coconut, dried fruit, cinnamon.
Taste: Sweet and creamy attack, full and velvety body, marked sweetness from lactose and sugars, persistent and chocolatey finish. Alcohol 8-14%+ noticeable but masked by sweetness.
History of Pastry Stout
Pastry stouts are a recent innovation of the American craft beer movement: born in the 2010s, they exploded in popularity between 2015 and 2020 thanks to breweries like Evil Twin, Omnipollo, and The Veil. Today they are a polarizing but very popular style worldwide.
The term "pastry" comes from the intent to reproduce the taste experience of a dessert: pastry ingredients, marked sweetness, creamy and velvety texture.
Typical Ingredients of Pastry Stouts
- Malt base: Imperial Stout or Milk Stout, dark malts (Chocolate, Roasted Barley), oats, lactose
- Chocolate and Cocoa: Cocoa nibs, dark/milk/white chocolate, cocoa powder
- Hazelnuts and Nuts: Roasted hazelnuts, peanut butter, almonds, walnuts
- Vanilla and Spices: Vanilla beans, cinnamon, cardamom, chili pepper
- Fruit: Berries, coconut, banana, strawberry
- Other: Marshmallow, cookies (Oreo, Graham crackers), coffee, salted caramel
A Practical Example: Boodino by Mister B
If you are looking for a pastry stout with a dark color and smooth profile, Boodino from Mister B brewery is a perfect example of the Italian style:
- Ingredients: Oats, cocoa, hazelnuts, coconut
- On the nose: Notes of oats, cocoa, hazelnuts, and coconut, with hints of dried fruit and chocolate
- On the palate: Velvety, creamy, sweet
- Finish: Persistent, chocolaty, smooth
Why Boodino is special: balance between sweetness and roastiness, aromatic complexity, creamy and enveloping texture. An Italian example of pastry stout not to be missed.
How to Taste a Pastry Stout
Ideal temperature: 8-12°C. Too cold masks the aromas; too warm makes it cloying.
Glass: Tulip or snifter to concentrate intense aromas.
Technique: Pour slowly, observe the opaque black color and dense foam, smell cocoa/vanilla/hazelnuts, taste in small sips letting the temperature rise slightly to discover new aromatic layers.
Food Pairings
Complementary: Dark chocolate 70%+, brownies, mousse, chocolate cake, hazelnut ice cream, tiramiSù.
Contrasting: Blue cheeses (Gorgonzola, Stilton), aged cheeses (Parmesan, Pecorino), BBQ smoked meats, game.
Other: Dried fruit, cookies, panna cotta, crème brûlée.
Pastry Stout: Pros and Cons
Why to love them: Unique experience (liquid dessert), complexity of aromatic layers, endless creativity, perfect for shared tastings.
Why they might not be liked: Very sweet, cloying after more than one glass, often limited edition and expensive, polarizing.
Famous Pastry Stout Brands
International: Evil Twin (USA), Omnipollo (Sweden), The Veil (USA), Bottle Logic (USA), Moksa (USA).
Italian: Mister B – Boodino, Baladin (experimental variants), Brewfist (seasonal).
Frequently Asked Questions
1. What is "FlagshipFebruary"?
A campaign dedicated to promoting a brewery’s main beers (flagship): the stable labels that represent the brand. It’s an opportunity to rediscover classics or release special editions.
2. What is the significance of collaborations like "Evil Twin x Westbrook"?
Collaborations between breweries serve to exchange techniques, recipes, and audiences. They generate interest with experimental or high-profile beers that combine distinctive styles and ingredients.
3. What is the difference between "hazy" and "unfiltered"?
Hazy refers to IPA or ales deliberately cloudy, with intense fruity hop aroma and soft body. Unfiltered simply means the beer has not been filtered. Not all unfiltered beers are hazy, and vice versa.
4. Why choose a dessert beer instead of a traditional dessert?
Offers aromatic complexity and the experience of an alcoholic beverage, with possibilities for unusual pairings and different textures. An alternative way to end a meal memorably.
Final Tips for Exploring Pastry Stouts
For beginners: Start with moderate versions, share a bottle, pair with dark chocolate, respect the temperature (8-12°C).
For enthusiasts: Experiment with contrasting pairings, try extreme variants (Evil Twin, Omnipollo), store bottles in a cool, dark place, organize vertical tastings.
Storage: 10-15°C constant, upright position, in the dark. Consume within 1-2 years.
Conclusion
Pastry stouts are a fun gateway into the world of sweet and complex craft beers. Boodino by Mister B is a perfect example of how oats, cocoa, hazelnuts, and coconut can create a unique, creamy, and unforgettable tasting experience.
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