Imperial Stout with Toasted Coconut, Macadamia Nuts, Maple Syrup, and Mexican Vanilla Bean

It’s for the best, and any reasonable person would agree. Autonomy is such a somniferous endeavor that’s best left in the hands of experts and fanatics. Consider this message of hope for those who choose to hear it and a warning for those who do not. The divine musings of our art director, and label maven, Kortnie Emmons. Kortnie has pushed the boundaries of creation with her co-hort David Paul Seymour, week by week, actively seeking to satiate your minds with the stories of our brewery’s makings. We thought it only fitting that she present this beer, one of our biggest and best yet. We blended 5 different imperial stouts to make this beer, and then aged it with the largest dose of elegant Macadamia nuts that we have ever mustered, before adding Macaroon coconut, Mexican vanilla beans and a dab of maple syrup to accent and add a creamy finish. Embark on a tropical journey into macadamia maple creams, Coco Lopez cupcakes, and coconut cake with vanilla cream and crushed nuts.