Much-maligned by dudebro gatekeepers, purist snobs and your dad (probably), the pastry stout is often a punching bag for “what’s wrong with beer today.”
The name itself was first used in the late 2010s as a pejorative for a type of beer that seemed, to many, to be an affront to good brewing sense: intense, high-abv beers loaded with the flavors and ingredients of chocolate desserts, espresso drinks and assorted sweets.
Over the years, these saccharine brews have served as a kind of weather gauge for how any given fan has felt about craft beer excess.
Given the snark, it may feel safe to assume that the segment has jumped the shark. Is this the case? Or, has the frequently disparaged category evolved to embrace the flavor and fluidity modern drinkers are seeking?
Reasonable people can disagree. Even more reasonable people can decide this doesn’t need to be a fight at all.
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This Article was originally published on Wine Enthusiast
