Your relationship just ended. For you, the only way to fill the void and restart your romantic life is to have an explosive one-night-stand. You go out on the town with a gorgeous woman.
Everything goes according to plan, one straight line to that ultimate goal of letting go. Next scene cuts to a cramped, Amsterdam flat complete with a creaking bed. As she lies down in front of you, she orders you to: “Rip my panties! Rip my panties off!”*
Perhaps this is your ultimate fantasy, or proven method of cleansing yourself of a broken heart, but this actually happened to our founder Rick. He later explained: “I wasn’t really into it. While I was sitting there on the bed, I thought ‘what on Earth am I doing?’ For years, everything I did was based on trust and then I went and got myself into this situation where I was hustled.”
Later that week when brainstorming a name for our latest brew, it all fell into place. Soft, a little smooth, a very distinctive mouthfeel and dark, … the Panty was born. She is stout, pitch black, with a thick mouthfeel and 6% ABV. She has roasted, chocolate flavors, but isn’t sweet. With a full, dry aftertaste, she’ll stay with you longer than a one-night-stand. We recommend drinking Panty in bed (or out) at 10o-12o Celsius.
*Fun fact: Panty/panties is a bit of play on words here. ‘Panty’ in Dutch means tights/stockings, while in English the word ‘panties’ refers to underpants/knickers.
Panty is a Stout, which is black beer that gets its color and flavor from roasted malts. The maltster roasts his ingredients which creates the black color and typical coffee, toffee and chocolate flavors.
Beer is essentially about malts because malts provide the source of sugar that yeast turns into alcohol. Therefore, when you increase the amount of malt you create a more sugary wort and end up with a stronger beer.
Although Stouts come in all shapes and sizes, we have a general preference for beers that are lighter and drier. Hence we aimed to make a Stout that wasn’t too strong, but with enough malt to give it proper body and thickness.
We use a portion of rye malt because it is high in beta glucans – which are long chains of sugars that are not broken down by enzymes – therefore increasing the viscosity and contributing to the creamy, thicker mouthfeel. This beer is fermented with an American Ale yeast strain to be clean and dry. We also add American Cascade hops, which, in combination with the malts, can produce a licorice flavor.
Malts | Pale Ale Malt, Münchener Malt, Rye Malt, Caramel Malts, Chocolate Malt, Roasted Malt.
Hops | Cascade
Yeasts | American Ale Yeast
Spicing | None