Batch Little Lou's Creme Brulee Pastry Stout

What do you get when you use Voyager Veloria Ale malt and Vienna as a base then layer it up with toffee, chocolate, biscuit, oats and lactose? Not only one of the biggest mashes Batch has ever done at Small Batch but a killer dessert stout base recipe! Crème brûlée extract was added in the fermenter and it has married with the malt flavours delightfully. The beer presents with a beautiful tan/caramel head that lingers & laces the glass. Rich, sweet chocolate and caramel flavours abound... crème brulee (obviously) and a lovely creamy texture.