Ahead of the 2025 Frenchies Brewer’s Got Talent event, which will be held on 22 February, Beer & Brewer spoke to Harald Walt, the creator last year’s winning recipe, the Black Forest Cake Imperial Pastry Stout, to learn more about the inspiration and process behind his winning beer recipe.
The idea behind the Black Forest Cake Imperial Pastry Stout came from Walt’s desire to connect with his German roots while stepping away from traditional German beer styles.
“The Black Forest Cake seemed like a perfect match for an imperial pastry stout,” he explained. To replicate the flavours of the famous dessert, Walt used cocoa nibs for a rich chocolate flavour, cherry juice for tartness, and lactose to create a smooth, creamy mouthfeel.
Balancing rich flavours
Crafting a beer with such a bold dessert profile is no easy feat. Walt spoke about the challenge of balancing the deep chocolate and fruity cherry notes without overpowering the stout base.
“The key was making sure that each flavour component complemented the others,” he said. “I had to ensure that the chocolate, cherry, and creamy notes didn’t overshadow the malt backbone of the stout.”
Through careful ingredient selection and precise measurements, Walt created a harmonious blend that satisfied both the experts on the judging panel and the general public voting in the People’s Choice category.
“Quality ingredients like premium cocoa nibs, cherry juice, and lactose were crucial,” he said. “The final product had to showcase my brewing skills while still being approachable to everyone.”
Crafting for the judges and the public
Brewing for both expert judges and a wider audience is a unique challenge, but Walt approached it with confidence. He focused on balance, using high-quality ingredients to craft a beer that would both impress the judges and be enjoyable to beer lovers of all kinds.
“Flavour balance was critical,” he said. “I wanted to create a beer that was complex but accessible, and that had a story people could connect with, like the one behind the Black Forest Cake.”
Valuable lessons from the competition
The competition provided Walt with valuable lessons that have shaped his growth as a brewer.
“One key takeaway was the importance of balance,” he says. “It’s about making sure that every ingredient contributes to the overall flavour profile without taking over. I learned to pay attention to how flavours interact with each other and adjust as needed.”
Walt also stressed the value of feedback, both from experts and the public.
“Receiving constructive criticism helped me refine my process and understand what people appreciate in a beer,” he said. “It’s a great way to learn and grow as a brewer.”
Overcoming brewing challenges
Brewing a complex beer like the Black Forest Cake Imperial Pastry Stout came with its share of challenges, particularly in integrating multiple strong flavours without losing the essence of the stout. Walt carefully managed the use of chocolate, cherry, and cream to avoid overwhelming the beer’s malt base.
“I had to make sure the stout characteristics remained prominent,” he explained. “The lactose added creaminess without making the beer too sweet, and I monitored the hop additions to keep everything balanced.”
A commercial collaboration with Frenchies
After his win, Walt had the opportunity to see his beer produced commercially in collaboration with Frenchies, a moment he described as both thrilling and educational.
“It was incredible to see my homebrew recipe scaled up and produced at a professional brewery,” he said. “I learned so much about the intricacies of large-scale brewing, like how to maintain consistency and quality while adapting the recipe for production. The feedback has been overwhelmingly positive, and it’s been fantastic to see my beer enjoyed by a broader audience.”
The future of brewing for Harald Walt
Looking ahead, Walt is eager to continue exploring new and unique beer styles. While the Black Forest Cake Imperial Pastry Stout was a standout success, he plans to keep experimenting with bold flavour combinations.
“I’m inspired to keep pushing the boundaries of brewing, but I also want to keep brewing beers that reflect my German heritage, like Pilsners, Kölsch, and Wheat beers,” he said.
The experience with Frenchies has only strengthened Walt’s passion for brewing.
“It’s been a fantastic journey, and it’s motivated me to continue creating beers that are both innovative and true to my roots,” he said.
As Walt looks to the future, one thing is clear: he’s just getting started in his brewing journey, and beer lovers can expect more exciting creations from this talented homebrewer turned professional.
Tickets for the Frenchies Brewer’s Got Talent are now on sale. Don’t miss your chance to be a part of this exciting celebration of creativity and passion in the craft beer world.
Black Forrest Cake Imperial Pastry Stout
All grain (expected figures)
OG: 1.086
FG: 1.023
ABV: 8.2%
IBU: 20
Volume: 21 litres
Ingredients
3.5kg Pilsner malt (Weyermann)
3.4 kg Munich I malt (Weyermann)
0.4 kg Caramel/Crystal Malt – 20L
0.3 kg Carafa Special II (Wyermann)
2 l kg Black Cherry Juice
0.2 kg Milk Sugar (Lactose)
0.2 kg Cacao Nibs
20g Idaho #7 hop pellets
American West Coast Ale yeast (Lallemand LalBrew BRY-97)
Method
1. Mash in at 67°C for 60 minutes
2. Increase mash temp to 78°C for a further 10 minutes.
3. Sparge and bring to a boil (80 minutes).
4. Add hops with 60 minutes left on the boil.
5. With 15 minutes left on the boil, add cherry juice, lactose and cacao nibs.
6. Cool wort to 17°C, oxygenate or aerate, and run into fermenter.
7. Pitch yeast and maintain 18°C until FG is reached.
8. Keg or bottle as usual, and lager for 8 weeks.
For all the other recipes in our continuing weekly series, head here. If you have a recipe you’d like to share with us, email Deb on djackson@intermedia.com.au.