Пиво TDS 2.0 - Carbon Brews

We took two barrels of some of our oldest imperial stout which has been aged for over 13 months in first use Heaven Hill Bourbon Barrels transferred it onto over 30kg of their Bale Mountain Ethiopian coffee that we got from our buddies at Cupping Room. We let it soak for 24 hours and then transferred into another tank where we topped it up with another 5g/l of whole bean coffee to give you a supercharged coffee imperial stout.