We wanted to switch it up a bit and brew an Imperial Stout that was not a "Pastry Stout." This beer has less residual sugar than our previous stouts showcasing the roast and rye profiles of the grain bill. This drier Imperial Stout was then treated with a heavy combination of 100% real Ugandan, Tahitian, and Madagascar vanilla beans giving it a complex vanillin character like you just finished sucking on a whole vanilla bean. It'll give you a little bit of "vanilla breath" if that is a thing.