Whiskey Barrel Aged Coco Frío
Inspired by a recent trip to Mexico, this coconut white stout was brewed with toasted coconut flakes, single origin Fiji cocoa husks from Nuance Chocolate, and cold brewed coffee custom roasted from the Bean Cycle. The idea was to create a light-colored beer that exudes the aroma, flavor, and mouthfeel of a stout. Then we let it age on Woody Creek whiskey barrels for a couple months! Pairs well with daydreams of sipping out of a coco frío on the beach in Mexico.