A double stout brewed with small additions of espresso coffee, cacao nibs, powdered cocoa and dark chocolate in the boil, lending extra roast and coffee notes to the light and toasted malts and caramel oats used in the recipe. The yeast was a Belgian Abbey strain, fermented cool and imparting some light phenolics and fruitiness, finishing quite dry.
A reserve portion of ale was kept aside with a token vanilla bean while 1/3 of the batch was aged in oak Rye Whiskey barrels for 3 months. The portions were recombined, primed and re-fermented in the package. A complex ale with a light and spicy wood and whiskey contribution.

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