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 in Laws Rye Scale Barrels for 19 months.
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 in Laws Rye Scale Barrels for 19 months.