mikerphone brewing 2025 double barrel aged imperial smells like armagnacImperial Stout First Aged for 40 Months in a Yellowstone Straight Bourbon Whiskey Barrel, then Aged for 17 Months in an Armagnac Barrel

and of course

The wort was not heated or boiled

Situated in one of the oldest quarters of Jerez de la Frontera

It was conditioned on the 'Southern Weather' and 'Monarch' blends of coffee beans roasted by our brothers in arms at @onyxcoffeelabs for a complex foundation of chocolate brownie and burnt sugar undertones

No more breath

lingering finish

this beer develops rich flavors of dark fruits and wood that deepen over time

decadent mouthfeel

Every box offers a complete beer experience

Bound by Dust and Beyond the Moat that presented sweet chocolate and rich caramel undertones

We blended Bestowed from Russel's Reserve and Barton 1792 barrels and conditioned it on all of our favourite adjuncts

A bourbon barrel aged imperial stout aged in Heaven Hill barrels for 18 months before being treated with raw coconut flakes