Three years from brewing, this decadent coconut-vanilla barrel-aged stout remains my Everest.
After a couple years of patient waiting and aging, I’ve finally been able to taste the fruits of my solera sour barrel project. All I can say is: worth it!
“Pastry stout” is a term that drives some people crazy and makes others salivate. But if you ask me, if beer wants to be dessert, you should let it be dessert.