Root Cake – Carrot Cake Stout
We took a milk stout base and added toasted pecans to the mash tun from our friends at Waffletina. We then added carrots, cinnamon, and vanilla to the fermenter to recreate carrot cake in a glass. This one has a nice cinnamon aroma mixed with some vanilla and roasted notes from the malts with a hint of nuttiness from the pecans. The flavor gets a little extra sweetness from the carrots that blends nicely with the milk sugar and provides a little contrast to the roasted grains. As you warms, you can even get a little nutty flavor from the freshly roasted pecans. This one comes in at 6.5% abv.