Omako Basoa is a monumental Imperial Pastry Stout, conceived as a liquid dessert. It combines the depth of pure cocoa, the elegance of vanilla, and the intensity of the coffee used in its brewing.

We picked up the brush alongside our friends from New York, Finback Brewery, to paint this collaborative masterpiece for our 10th anniversary.

Its recipe is built on a complex base of nine malts, providing body and layers of roasted flavor. The result is a liquid bonbon: deep, complex, and voluptuous.

• Body: dense and silky, with a velvety texture that wraps the palate. Up to nine malts — including Maris Otter, Crystal, and Chocolate — create a rich, layered base, enhanced by the sweetness and warmth of the alcohol.
• Color: opaque black with mahogany highlights and a dense mocha-colored head, hinting at the intensity within.
• Aroma and flavor: complex and enveloping. Notes of pure cocoa, Ethiopian espresso, and three-origin vanilla intertwine with hints of caramel. On the palate, it unfolds like a breaking praline, revealing bitter cocoa, coffee, vanilla, and a gentle licorice warmth that embraces you slowly.
• Finish: persistent and elegant, with a perfect balance of sweetness and warmth.

This is the seventh of nine collaborations celebrating our 10th anniversary. Each sip is a toast to friendship and great beer.