Double Barrel Aged Pastry Method

Back in 2018, Kyle from Horus Aged Ales flew up to brew what would become Pastry Method. After primary fermentation, we decided to fill six VSOP Cognac barrels with the pre treated beer. Of those six, four became Barrel Aged Pastry Method and two secretly went into 7 year old Weller barrels to eventually become Double Barrel Aged Pastry Method. Double Barrel Aged Pastry Method spent 21 Months in VSOP Cognac barrels, then 15 months in Weller Bourbon barrels then was treated with Mexican vanilla beans, coconut, and hazelnut coffee roasted by Mostra Coffee. Show Less