Sobah's Aniseed Myrtle Stout is a seasonal small-batch release brewed on the Gold Coast. The base is a traditional stout - grainy, roasted, built on coffee and dark chocolate - with aniseed myrtle added post-fermentation. The herb comes from rainforest regions of northern NSW and has been used by the Gumbaynggirr People for thousands of years. It pulls the stout in an interesting direction. The pour is deep black with a tan head. Coffee and dark chocolate come through first on the nose, with molasses and a warm liquorice undercurrent. The palate follows: roasted malt backbone with the aniseed character lifting it into something more aromatic than a conventional stout. The finish is dry and warming, lingering with liquorice and caramel rather than sweetness. The medium-full body and smooth carbonation make it more substantial than you might expect from an alcohol-free beer. Being a seasonal, availability is limited.