Barrel Aged Fluffist Type_Stout - Oatmeal then co-fermented it with a

then co-fermented it with a small lot of Paso Robles grown white wine grapes

Imperial stout with chocolate and salted caramel

Thick body from the spelt base

We then conditioned this ancient stout on toasted coconut

and Motueka Hopkief

Barrel Aged Fluffist Type_Stout - Oatmeal then co-fermented it with aDessert Style Milk Stout brewed with English malts, debittered black malt, and a heavy oat bill. We conditioned this one on cacao, Madagascar Vanilla Beans, marshmallow, and graham cracker, then let it rest in barrels for an average of 30 months before blending. Think creamy, dreamy, liquified smores with a mellow oak balance from all that time in booze kissed wood.