This is a great dessert drink when served in a goblet at about 10°.
1 can Blackrock Miners Stout
1 can Blackrock Dark
500 grams Brown Sugar( to replace the 1 kg of sugar on the back of the Miners Stout recipe)
Yeast under the lid
1 Can Dark Sweet Cherries in Heavy Syrup
150 grams dark baking chocolate
In your clean blender, purée the fruit, and set it aside to add later.
Follow the instructions on the back of your Blackrock Miners Stout can. When you have added hot water to your 2 cans of malt extract and 500grams of Brown sugar, add chocolate and dissolve. Pour in the pureed fruit and stir vigorously to mix well. Make volume up to 22.5 litres at a temperature between 18 to 28 degrees celcius.
Sprinkle yeast into fermenter and allow to sit for 5 minutes. Stir vigorously again, then screw on lid.