This recipe is a great way to use overripe (*read forgotten) fruit.

Barrel-aged stout — with dark roast malts being toned down by the barrel, the malt sweetness is amped up and loves the creamy, vanilla-biscuit flavours in the tart, and plays well with the cinnamon and toasted coconut.

Now in its second year, Novemberfest is the Wort Hogs’ spring festival, which this year was hastily arranged after the move to Covid level one.