An Imperial Stout With Coffee vines The OG is a velvety

The OG is a velvety

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The 2018 version was also aided by a generous dose of vanilla bean

comes a portion of Come What May that was barrel-aged for 6 additional months and includes a solid dry hop

In the richly varied domain of prokaryotic microorganisms

An Imperial Stout With Coffee vines The OG is a velvetyExpanding on our coffee stout series utilizing beans from small roasters, comes our newest (and biggest) endeavour: An Imperial Stout with Coffee. Don't ask us how we came up with the name. We gave this one an extra long boil to concentrate all those fermentables, and dosed it with a 50 50 split of Ethiopian Amaro Natural and Bourbon Barrel Aged Ethiopian Hambela Natural beans from Modern Times. More intense than its non imperial counterparts, with