It displays all the classic stout, characteristics. Black as tar, opulent roast and chocolate notes yet hopped in the way we would hop an American Style Pale Ale. The malt grist is made up primarily of ale, roast barley, chocolate and crystal malts, with rolled oats included to add that smooth mouth feel. Phantom Lord has been mash hopped, first wort hopped, hopped in the kettle and once boiled, the steaming hot wort has been pumped through fresh, new season hop cones ‰ۡÌÝÌÕ hop backed! Fermenting with an English Ale yeast has added a luxurious depth to the malty mouthfeel. Once this yeast has almost done its work, we have pumped another massive dose of hop pellets into the fermenter.