2026 iteration of Jester King’s legendary annual Imperial Stout sees them team up with Chicago’s iconic Dark Matter Coffee. They sourced an incredibly unique lot of Guatemalan Catuai coffee beans that underwent an anaerobic fermentation using Bordeaux wine yeast prior to roasting.
The result is a beautifully complex, velvety stout that completely skips over simple charred roast notes. Instead, expect a luxurious core of dark baker’s chocolate, rich cocoa, and hazelnut, brightened by an exceptional finish of dark cherry, stone fruit, and subtle vinous undertones. It’s thick, intensely complex, and finishes remarkably clean.
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