Imperial Stout with Coffee, Coconut, and Tahitian Vanilla
Why ruminate upon things you know to be, very much your imminent truth. Do not fight the wave, as the receding tide shall follow closely behind it. This benevolent 14% imperial stout was aged with loads of Philippine Macaroon Coconut, Tahitian Vanilla bean and Ecuadorian coffee beans from Hacienda La Papaya, a single-origin coffee roasted by our friends at Onyx Coffee Roasters. The resulting contraption of decadence is gooey marshmallow fluff, toasted coconut macaroon and rich almond frosting.