I reviewed, and liked, a batch of this same beer a year ago. Yet it seems to have improved with time. Brewed in 2012 (using roasted malts, cocoa, 70-per-cent dark chocolate and local cranberries), the velvety, black, 8-per-cent-alcohol stout was cellar aged for 14 months. Bracebridge-based Muskoka recommends serving it at 10 C, which is sound advice if you’re a hard-core suds geek. For what it’s worth, I’m fond of it fridge-cold. That way it tastes like dark-chocolate ice cream studded with berries.