Over the past decade you’ve seen them in tasting rooms, those usually high ABV stouts that mimic your favorite treats from donuts to cake to cookies and more. This is the pastry stout. So how are they made; what do brewers do to get those flavors infused into beers, and what is the pastry stout’s future? On this episode of the All About Beer podcast Em Sauter and Don Tse  talk to two breweries who are on the cutting edge of pastry and discuss all things dessert–the perfect episode right before Halloween! Listen in as Lindsay Langton of Bottle Logic and Robert Olson of Bolero Snort talk about barrels, adjuncts, and making the most of boozy dark ale. This Episode is Sponsored by: Malteurop Malting CompanyMalteurop Malting Company (MMC) is based in North America—specializing in growing and producing quality malts for the craft beer and distilling industries. With local farms and Malthouses spread across the United States, Canada, and Mexico, MMC's commitment to excellence is fully ingrained into every batch it produces, ensuring breweries and distilleries of any size can create the finest beverages on the planet. Visit www.malteuropmaltingco.com to learn how MMC can support your malting needs. Contact MMC at [email protected] or (844) 546-MALT (6258) for questions or to place your order. Hosts:  Don Tse and Em Sauter Guests: Lindsay Langton, Bob Olson Sponsors: Malteurop Malting Company, All About Beer Tags: Brewing, Stouts, Barrels, Vanilla, Chocolate, Sensory, Equipment, Jersey, California The following music was used for this media project:Music: Awesome Call by Kevin MacLeodFree download: https://filmmusic.io/song/3399-awesome-callLicense (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://incompetech.com ★ Support this podcast on Patreon ★