Getting the peanut butter, lactose and biscuit malt ratio right reportedly took Hammerton three months and 37 brew trials. The result is a stout where peanut butter sits front and centre without tipping into novelty territory. The aroma is roasted peanuts first, dark chocolate second, with soft caramel underneath. On the palate, that peanut butter richness pairs with chocolate sweetness and roasted grain. The lactose gives it a smooth, rounded body - full enough to feel substantial, but not so heavy it becomes hard work. The finish is creamy and nutty with some gentle lingering sweetness. At 0.5%, it holds up well as a dessert beer for people who can't or don't want to drink.