Our stouts tend to put the steel to the nail. But this one is delicate, soft and precise. So we pulled out our wooden mallet to make sure we didn’t bust anything up. To make Mallet, we used a simple (and vegan, for once) base of local 6-row, a few roasted barleys, a hint of caramel malt and a small amount of locally toasted cocoa nibs in the kettle. We then aged the beer over more local French Broad Chocolate Nicaraguan cocoa nibs, and Oregon-grown tart cherries, and added some champagne yeast to finish it out. Joila – your day starter. A robust stout offering more subtle tones of chocolate and cherry that won’t ruin your palette.