Bring Out Your Dead (2013) Hats achieved through several fermentations

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Bring Out Your Dead (2013) Hats achieved through several fermentationsThis decadent imperial stout was transferred to cognac barrels after a long primary fermentation. Aged for 6 months in the barrel, the velvety brew is one serious piece of work. Full bodied, with subtle oak and cognac character. What it smells and tastes like: So well balanced, and so much going on. Aromas of cognac, subtle smoke, oak, earth, and toasted malts. Rich flavours of cocoa, molasses, booze, and milk chocolate. Subtly sweet, viscous, and

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