Rebrew – 5th Anniversary. Imperial Pastry Stout Bourbon Barrel Aged W/ BA Coffee And Maple Syrup

We want to celebrate our first little anniversary with cake and coffee. We aged Imperial Pastry Stout in a bourbon barrel for a year and a half, then our friends from the YoCo roastery aged their Colombia Cofinet coffee in this barrel. We added cold brew from this coffee to our beer and generously poured the resulting cake with Canadian maple syrup.