Barons first proper go at a big adjunct Imperial Stout. Lactose used in the boil. Peruvian cacao nibs dunked in the FV during primary steeping for over a week to extract some deep chocolate flavour. A later addition of Ugandan vanilla beans, more chocolate
Barons first proper go at a big adjunct Imperial Stout. Lactose used in the boil. Peruvian cacao nibs dunked in the FV during primary steeping for over a week to extract some deep chocolate flavour. A later addition of Ugandan vanilla beans, more chocolate and caramel. What is this sweet and sticky magic?! Coming in black cans, very un-baron
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