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Bourbon Barrel Aged Imperial Stout with Coffee, Maple Sugar, and Milk Sugar
Our extra long boiled stout recipe which utilizes a plethora of different malts including roasted barley, pale chocolate, and midnight wheat, plus a touch of milk sugar, which we then aged in several bourbon barrels with some classic breakfast ingredients.
For this one, we hand selected a particularly standout roast and origin from our friends at Speakeasy Coffee Cp., which was chosen to perfectly blend and harmonize with the wildly chocolate forward base beer. Maple on top further rounds out the experience, while avoiding becoming too overly-cloying.
All together we get profound notes of rich fudge, chocolate chip pancakes with an appropriate pour of maple syrup, and of course early morning coffee.
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