Imperial stout aged in Willett rye whiskey barrels for 11 months before being transferred to 10 year old Henry McKenna bourbon barrels and aged an additional 9 months. The beer was then treated with coffee beans and dark maple syrup.
Imperial stout aged in Willett rye whiskey barrels for 11 months before being transferred to 10 year old Henry McKenna bourbon barrels and aged an additional 9 months. The beer was then treated with coffee beans and dark maple syrup.
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