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We blended some whisky aged 5 years in some ex-stout casks into one of our favourite stout recipes
we conditioned it on Brandon’s favorite coffee from home in Richmond
We started with a melange of barrel-aged imperial stouts
hit with the double dry hop treatment with an obscene amount of Vic Secret
Nelson Sauvin and Galaxy hops
The Dark Type_IPA - Triple New England We blended some whisky agedBorn To Die is a 10% Imperial Black IPA brewed with rye and a blend of roasted malts before being dry hopped with Mosaic, Simcoe and Columbus. This behemoth of a beer is complex, roasty and most importantly, delicious! We get notes of baker's chocolate and roast with a fresh squeeze of orange juice and hints of dark fruit.
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