Double Barrel Aged Pastry Mode

Описание

Three years ago, we filled four Old Fitzgerald 6-year wheated bourbon barrels with an extra large version of our Pastry Mode recipe, designed for barrel-aging. 18 months later the beer was transferred into three XXO 20+year cognac barrels, where it rested for another year and a half. After aging the beer was treated with a few hundred pounds of creamy raw coconut, Vanilla beans from Comoros, and hazelnut coffee. The resulting beer is intensely decadent; a rollercoaster of flavors starting with a huge hazelnut aroma, continuing with creamy coconut and vanilla, and ending with a touch of coffee roast and lingering warmth from the cognac and bourbon.