The stout was aged for over 12 months in Tasmanian Whisky barrels, then blended into the beer. It gains additional layers of whisky, charred oak and vanilla, enhancing it's complexity and decadence.Style: Barrel Aged Pastry StoutLocation: Mordialloc, Victo
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The stout was aged for over 12 months in Tasmanian Whisky barrels, then blended into the beer. It gains additional layers of whisky, charred oak and vanilla, enhancing it’s complexity and decadence.
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