Millpond Brewing – LongStory
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When we moved beer out of a Blanton’s barrel for Three Layers, our friend Erik Busch at LongStory Coffee asked us if he could use that barrel to make barrel-aged coffee.
We then used that coffee during the conditioning process in this release.
Blend of Imperial Stouts aged 2 years in Buffalo Trace and 14 months in Stagg Jr. bourbon barrels, then conditioned on LongStory Coffee barrel-aged in a Millpond Blanton’s barrel used to create our previous release, Three Layers.