This imperial breakfast stout, brewed with our Chicago pals at Mikerphone, was infused with mountains of sweet maple syrup, brown sugar and a rich blend of Brazilian and Colombian coffee beans. A balanced and layered malt bill combines pale and chocolate malt, wheat and rye with Carafa Special (Type 3) to enhance the bold coffee flavours, while oat additions help round out the luscious, creamy mouthfeel.
