Imperial Stout with Cherries, Roasted Pistachio, Cocoa Nibs, and Vanilla Bean

Things come and things go. Such is the balance of life we are presented at birth. The finest memoirs come along with it, into the earth with our bodies and into the ether with our thoughts. This is our first-ever collaboration with the human who paints our world, David Paul Seymour. Inspired by Spumoni, and our lust for visiting far off lands, this stout was made with Forestry Camp-roasted Pistachios, alongside massive doses of French Broad Cocoa Nibs, Madagascar Vanilla Bean, and Northwestern Dried Bing Cherries. Plate up some crumbled baklava, topped in cherry cream pie, chocolate ganache, and a scoop of pistachio ice cream.