The craft beer community has universally adopted the term “pastry stout” (although we can credit Don’t Drink Beer with coining the name) to describe a stout brewed to be intentionally sweet. And often made with the addition of plenty of sugary ingredients.

Like Reese’s Peanut Butter Cups. Or maple syrup. Or coconut truffles.

It’s brewers’ ability to riff off decadent desserts and confectionary components that makes pastry stouts so fun.