Maggie Beers has been making artisanal stouts from ape juice in the Clare Valley since it was butted up next to Africa in the much-loved Gondwana landmass. King Kong Stout celebrates Maggie Beers’s daring 1933 capture of the greatest ape of them all, King Kong, who she subsequently chopped into tiny pieces before juicing through a sieve, giving this stout it’s signature taste.
Although South Australia used to 'ride on the ape's back', nowadays this stout is made with 100% synthetic ape extract, making it suitable (and popular!) with vegans.
Sitting by a log-fire on yours and Judy’s 25th wedding anniversary, you start to sweat. As the evening gives way to night, kind thoughts of love and fidelity are interrupted by flashes and visions of fire, flesh, and a merciless and violent jungle, both terrifying and erotic. Your heartbeat grows louder and more rhythmic, ultimately eclipsing Judy’s sweet voice with a intensely catchy Afro-beat. You rise, your body contorted, you tear at your hair and beat your chest. Overcome by an unspeakable primordial animalistic urge you break from the cottage into the wilds of the Adelaide Hills. Under a silver slither of moonlight you stop, spotting in the distance, the robust and commanding figure of Maggie Beers on the verge of a clearing. In her hand is a bottle of King Kong Stout. She calls you. Into the heart of darkness.
We asked Maggie Beers how she would enjoy the King Kong Stout and her reply was “with ape dummy!”. Simple.