This beer started two years ago as a special unique recipe that was designed for extended barrel aging. After
primary fermentation, we filled a few VSOP Cognac barrels. After 22 months of aging, we pumped the beer into our treatment brite tank and started the pastrification process. Over the course of two weeks, we treated the beer with over 1 lb per GALLON of non toasted coconut, .75 lbs per bbl of Mexican vanilla beans, and 2 lbs per barrel of Hazelnut Vietnamese Coffee.
Barrel Aged Pastry Mode is a shining example of how we can marry both our nationally award winning barrel aging program with our abilities to add layers of complexity though post fermentation treatments. Show Less