Imperial Stout with Cocoa Nibs, Madagascar Vanilla, Almonds, and Orange Zest
I will be me. You will be you. Our existences shall endeavor to be. At all costs. The beautifully aberrant way of things. This stout begins with a bevy of barley and oats, boiled over 6 hours, and then fermented with a cadre of dark caramel sugars. We were enthused by the delightful array of orange oils we found in Anno Domini this year, and decided to try a take on a flourless chocolate orange cake, covered in roasted almond. The beer was aged on French Broad cocoa nibs and fresh Madagascar vanilla bean, before an infusion of Forestry Camp house-roasted almonds, and freshly-zested Valencia Oranges to taste. The ensemble invokes freshly unwrapped chocolate orange truffle, citrusy flourless torte covered in vanilla creme, and followed with a mouthful of almond M&Ms.