Herevana – Duncan’s Tiramisu
Duncan’s Tiramisu. I’d written recently about Stouts where I mentioned that I’d noticed that this was available but I hadn’t purchased it. Well colour me surprised I went and brought it.
I’ve just had the Marshmallow offering, and that was sweet, too sweet for m and although it’s too early for dessert I don’t care, I’m going in!
Duncan’s Brewing Co. make the Duncan’s Tiramisu in Paraparaumu, Wellington, New Zealand. It is in the style that is of a Stout – Imperial Flavored / Pastry at 10% This is 3.5 standard drinks in NZ.
Two big beers straight off the bat, Early night then 🙂
I don’t know why I have to mention that this is a glorious pour, it’s tar black with a coffee tinge on the head that is fluffy but not full.
I really get a kick out of the coffee aroma, this has a heap of it.
Coffee in the glass is immense and there’s a lovely milky chocolate note too, seperate and not together.
There’s clearly a recipe for Stout that is down pat for this. It’s properly nice, I wonder if Duncan would make me a straight up Stout because I think it’d be a banger. That lovely roasted burnt note is there at the front. Then there is the coffee that washes in like a long 7th wave. There’s sweetness but it’s enough inly to dampen that little bitterness in this and distract you.
I’m not a Tiramisu expert, but I recall them being coffee soaked fingers with cream and cocoa on top. This ticks two of those things. I’d really really like this to have more milkiness and fullness, to bring me that creamy thing.. I’m not hard to please I’m mostly thinking out loud.
Without that though this is lovely, properly lovely, rich, fun, smooth, tasty, decadent, glorious, and so moreish beer, such a thing. It’s not fireworks and no encore beer, this is a shining brilliance of an art that is being done well ,and consistently well .
The Pdubyah-o-meter rates this as 9 on the arbitrary number scale. So we get to what I think this should bet as a rare Tiramisu partaker, which has coffee in it, and cream, and sponge. This hits at least two of those things. I’d really like more creaminess,
Music . Sizer Barker on the Spotify with “‘Hotel Juicy Parlor’
Herevana beers are those I drink at home, I’m not at some beer festival, like, for instance, Beervana, but am just in my kitchen, usually, dining room table, sometimes, or outside, occasionally, where I can take an average picture and write in real time about the beer that I’ve invested in, both in a monetary and emotional way.
Philip himself.
Cocoa bean husks blended with a single origin Brazil Cerrado from Dark Horse Coffee deliver big, luscious tiramisu vibes
Brewers Notes
Stout – Imperial Flavored / Pastry
The “Flavored Imperial Stout”, or “Flavored Double Stout” is an intensely-flavored, big, very dark reddish-brown to black colored ale with a wide range of flavor balances and with a clear flavoring element. Roasty-burnt malt with deep dark or dried fruit flavors, and a warming, bittersweet finish. American versions have more bitterness, roasted character, and finishing hops, while the English varieties, or “Russian Imperial Stout” (RIS), reflect a more complex specialty malt character and a more forward ester profile. It also feature an harmonious marriage of the additive and beer, but still recognizable as a beer. The additive character should be evident but in balance with the beer. (For example: fruits, spices, herbs, vegetables, coffee, honey, chocolate, maple sirup, chilies, nuts, vanilla, liquor – BUT not including Smoked malt, barrel-aging or a Sour element resulting from the brewing process). In the case of over-the-top, highly sweet, adjunct-heavy stouts reminiscent of a liquid version of cake or pastry, the name “Dessert Stout” or “Pastry Stout” if often used.
