We took our Imperial Oatmeal Stout and conditioned it on Belize Cacao nibs from our friends at Culture Craft Chocolate with cassia bark and coconut and aged it for 10 months in Rye barrels.
We took our Imperial Oatmeal Stout and conditioned it on Belize Cacao nibs from our friends at Culture Craft Chocolate with cassia bark and coconut and aged it for 10 months in Rye barrels.