Titanic Brewery is well known for its strong reputation in stout production. Over the years, the brewery has earned numerous awards for its interpretation of a traditional dry stout, while also experimenting with sweeter, more indulgent variations.
At 4.5% ABV, this stout sits in a comfortable middle ground, neither too heavy nor too light, making it accessible while still offering depth and complexity.
Brewing the Body: Malt, Roast Barley, and Hops
The foundation of this stout is built on a carefully selected malt bill. It is brewed using roast barley and Maris Otter pale malt, both of which contribute significantly to its rich, full-bodied character.
To balance the malt sweetness, a generous addition of English North Down hops introduces a firm bitter edge. This creates a contrast between roasted depth and hop-driven sharpness, giving the beer structure and bite.
The Sweet Twist: Chocolate and Madagascan Vanilla
What sets this stout apart is its distinctive flavouring. Alongside the traditional stout backbone, the brewery adds chocolate and Madagascan vanilla, pushing the beer into more dessert-like territory.
This combination produces an intensely rich profile, so dense, in fact, that it has been described as feeling like 'a pint and a half in one glass.' The result is a stout that leans toward indulgence rather than restraint.
Vanilla: A Botanical Detour
Vanilla is far more complex than its common culinary use might suggest. It comes from the fruit of an orchid plant, forming in long bean pods. While there are over 110 species of vanilla orchid, only Vanilla planifolia is responsible for the vast majority of commercial vanilla production—around 99%.
Another species, Vanilla tahitensis, grown in Tahiti, produces a more aromatic fruit, though it is often considered less flavourful in intensity.
Among the varieties, Madagascar Bourbon vanilla (a form of planifolia) is the most widely used in extracts. These beans are known for their creamy, sweet, hay-like aroma with strong vanillin notes, making them a popular choice in brewing and confectionery.
Appearance and Aroma: First Impressions
In the glass, the stout presents an attractive, deep black body with an off-white head, delivering the visual expectations of a classic stout.
However, the aroma and flavour profile tell a more complicated story. While chocolate is present in the recipe, it is largely overshadowed by a dominant vanilla character. Rather than subtle layering, the vanilla comes through with intensity that defines the overall profile.
Tasting Experience: Rich, but Overpowering
On tasting, the beer reveals a bold and somewhat divisive character. The intended profile suggests notes of nougat and cheesecake, finishing with a bitter, nutty edge. However, in practice, the balance does not quite align with this vision.
Instead, the vanilla influence can feel overly strong, resulting in a flavour that comes across as slightly cloying. Some may find it rich and indulgent, while others may consider it a little aggressive and unrefined for a stout of this style.
Final Thoughts
Titanic Brewery’s stout is undeniably ambitious, combining traditional stout foundations with dessert-inspired additions. While the malt structure and concept are strong, the execution may not appeal to everyone.
For some, it will be a luxurious, pudding-like stout experience. For others, the dominance of vanilla may overshadow the complexity the beer aims to achieve.
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