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Last year we made a Mexican Hot Chocolate Stout that we added cinnamon sticks and vanilla beans to part way through fermentation then racked some of that beer into a few of these traveled barrels and the journey continues. I also put some into a sea salt barrel then blended the two.
What does the future hold for these storied aging vessels? We’ll probably just chop em up and burn em in trash barrel in the parking lot but at least we got some beer out of the deal.

Strong notes of cinnamon, underlined with hints of chocolate and vanilla, finally rounded out with a bit of saltiness.


BA Mexican Hot Chocolate Stout




Winter Seasonal


K4 Taproom

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