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Mexican cuisine is a diverse culinary landscape built around a handful of fresh, flavorful ingredients. The most popular raw materials include cocoa in any form and colorful chili peppers with different levels of spiciness. The Greek brewery Kykao chose exactly these two elements for their Mexican Imperial Milk Stout and combined them with coffee beans.
The cocoa goes into the kettle in the form of cocoa nibs. To do this, the beans removed from the cocoa fruit are dried, roasted and broken up into small nibs. The selected coffee is traded as one of the best in the world: the Gesha variety comes from Panama and is an Arabica bean. It is harvested between January and April and processed in a gentle process. What makes the coffee so popular and exquisite is its unusual flavor profile, which conjures up notes of mango and tangerine in the cup. The last special ingredient are two of the hottest chilies ever. Trinidad Moruga Scorpion and Naga Morich come with more than a million Scoville and add fire to any dish.
With a skilled hand, the finest malt and a touch of hops, these raw materials are woven into a complex masterpiece. Kykaos Mexican Imperial Milk Stout is a barrel-aged beauty with a tenderly melting sweetness, savory notes, a soul-flattering 12.0% alcohol content and a good kick.
KYKAOWater, barley malt, hops, yeast
