It's no surprise that massive quantities of chocolate go into this; the fudge-laden shortbread cookies satisfy even the most insatiable chocophile. The beer's grain bill uses just enough dark malt to give it the right color, because they wanted to avoid any coffee tones, says Fertig. To get the full Berger-cookie experience, they "took their wafers separate from the fudge, and to a 90-hectoliter batch, we added 30 pounds of the wafers alone and then 300 pounds of fudge to that," and added that to the wort. (With this huge amount of solid additions going into the kettle, where the brew is in boiling-liquid form, the beer is exceptionally hard to make-and to clean up after.) They use lactose to thicken the beer's body. In secondary fermentation, they add cocoa nibs to enhance the stout's aroma. Vanilla extract, added right at the end of the fermentation process, balances out the chocolate bitterness.