Post Mortem #6 (Bourbon)

Описание

This imperial stout was brewed using cacao nibs in the boil and Madagascan vanilla during the fermentation stage to create a bold, luxurious flavour profile and heavy mouthfeel. This was then moved to ex-bourbon casks and allowed to mature for 6 months, pulling natural flavours from the oak and spirit. Rich caramel. Dark chocolate. Soft coconut aromas.