An Imperial Stout With Coffee vines We transferred the beer onto

We transferred the beer onto whole Zinfandel grapes from California

that is to say using a larger percentage of the younger barrels than aged ones

The flavour comes in layers

and fermented based on the state those grapes are in (whole cluster

An Imperial Stout With Coffee vines We transferred the beer ontoExpanding on our coffee stout series utilizing beans from small roasters, comes our newest (and biggest) endeavour: An Imperial Stout with Coffee. Don't ask us how we came up with the name. We gave this one an extra long boil to concentrate all those fermentables, and dosed it with a 50 50 split of Ethiopian Amaro Natural and Bourbon Barrel Aged Ethiopian Hambela Natural beans from Modern Times. More intense than its non imperial counterparts, with