Three years from brewing, this decadent coconut-vanilla barrel-aged stout remains my Everest.
A New England Double IPA made with coconut breakfast cereal? I mean… why not?
What happens when you clone a beer you’ve never seen, smelled, or tasted? You definitely don’t get the same beer. But sometimes you make a good one anyway.
A year after brewing, this big bruiser of a pastry stout is tasting fine—like a liquid Mounds bar.
“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.