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For Permutation 69, we blended an imperial stout that had spent a year in bourbon oak barrels with an imperial stout newly brewed in stainless fermenters. The result was already delicious, but to add complexity and depth to the flavors of the blend, we added peanut butter, vanilla, and Barrington Coffee.
Pouring an opaque black with faint ruby highlights, Coffee Cake announces itself with bold, swirling aromas of cinnamon-brown sugar crumble, cappuccino, toasted walnut and dried fruits. The palate calls to mind flavors of freshly baked cinnamon-raisin rolls as waves of melted chocolate chips and dulce de leche are balanced by pronounced, yet delicate interwoven notes of nutmeg and allspice. Full bodied and mildly sweet with a gentle, balancing bitterness, Coffee Cake makes for the perfect, warming complement for the seasonal change of fall into winter.
We teamed up with our friends at Bellwoods and Evil Twin Brewing to brew our latest dessert-inspired imperial stout. Nanaimo draws its inspiration from the no bake, classic Canadian confection: a triple layer bar with a graham cracker-coconut crumble base, a vanilla custard cream icing center and a chocolate ganache top. We captured these elements by adding 750 pounds of Graham Cracker to the mash along with lactose, and then conditioned the beer on coconut, vanilla, and chocolate.