Pastry Factory: Raisins Soaked In Fortified Wine

A 10% pastry stout built like a boozy fruitcake gone rogue: Black Flame raisins, Golden Medium Choice and Turkish sultanas were soaked in 200 litres of Spanish sherry, then the whole sticky, fortified mess – fruit and liquid alike – got pushed into a chewy rye stout. Expect layers of dark fruit, vinous sweetness and jammy raisin depth, with the rye keeping it thick and textured. To stop it from tipping too far into dessert madness, we sharpened the edges with Italian espresso roast coffee beans, bringing a bitter, roasty snap that cuts straight through all that luscious sherry-soaked richness