The recipe for Prestesonen, our Parson's Son stout, is simplicity itself: 40 % Pale Ale malt, 30 % brown malt and 30 % amber malt, copious doses of East Kent Golding at the start of the boil, and English top-yeast. The dry-roasted malt creates an intense aroma and complex flavors. To many, this might be too much of a good thing, but for fans of English stout, the blend is perfect. Our 2015 and 2016 vintage Prestesonen is maturing slowly and is now available. Ideal for dark meat dishes and chocolate desserts.