Gordita
Alder Beer Co

MARCH 2025
It is a blend of two Imperial Stouts produced in Double Mash and matured respectively in Bourbon Heaven Hill barrels for 26 months and Bourbon Jim Beam for 12 months.
A selected blend of different cocoa nibs produced by Brave Beans Chocolate of Senigallia, Ancona, ITA (Ecuador, Colombia, Haiti and Venezuela), vanilla and cinnamon from Madagascar and Mexican Ancho chili pepper was used.
On tap: 0.20 cl (7€, at the pub).
When poured it is dark brown, the light brown foam is far too abundant for what I expected.
On the nose, notes of dark chocolate in particular, which keeps the toasted and roasted aromas in check.
In the mouth, a beer with a very dense body, although not excessively oily.
The predominant taste is that of (valuable) dark chocolate, within which nuances of almond and hazelnut develop.
The taste develops with very light roasted notes under which a hint of vegetables appears in a very, very delicate and fast way (like the passage of a comet), which with attention you can note to be a taste of pepper (more than chili pepper), given the complete absence of a spicy effect.
The beer closes in a soft, "smooth" way, leaving a hint of drying sensation on the tongue, while the sweetness of the taste echoes on the palate dark chocolate, with delicate notes of toasted almonds.
The alcohol content is absolutely hidden on a taste level, it is perceived in the heat that the beer transmits.
A beer with a good complexity and a great balance, I must honestly admit that the use of Ancho chili pepper, if I had not known of its use in the recipe, I probably would not have identified it as the chocolatey taste is truly enveloping and protagonist.