Pastry Method was brewed with Kyle from Horus Aged Ales in Oceanside, CA back in February of 2018 and was one of our favorite releases. After storing the base beer for 18 months in VSOP Cognac barrels the BA version is finally ready to release. After racking the barrels into a brite tank we treated the beer with 1 lb/gallon of Filipino coconut, .5 lbs/bbl of Mexican vanilla, and a hefty addition of hazelnut coffee. The ending result is one of the most assertive and thickest beers we have made so far.