The stout starts with a smooth malt backbone and very little hop bitterness, which is true to style (odd for one of our beers, I know!). A generous helping of oats in the malt bill adds mouthfeel while the chocolate and black patent malts contribute a bit of burnt toast and chocolate. To this base we add 100% Pure Vermont Maple Syrup from right here in Franklin County and Honey from the French Hill Apiairy in St Albans. These sugars increase the alcohol content of the beer some, but also help provide some complexity to the malt sweetness, making this beer much more interesting to drink.