Living In Cinn

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Bourbon Barrel Imperial Stout with Saigon Cinnamon, Coconut, and Comoros Vanilla BeansMagnum Only - $80/1.5LCinnamon and coconut is a breakfast classic in granola, so we wanted we see how that worked in an Imperial Stout! We started with 15 gallons of our favorite barrel-aged stouts (the Edge Piece base in Basil Hayden and Traverse City Whiskey UnFlaked), then added 15 lbs of coconut (equal parts raw, house-toasted, and candied) and 30 Comoros vanilla beans. Then we dosed in a tincture we made with Saigon cinnamon. Adding cinnamon directly to the beer gives a wonderful aroma, but can also come across a drying. The tincture brings just a beautiful fresh cinnamon-apple aroma that goes beautifully with the creamy coconut and vanilla!