Barrel-Aged Vanilla Bean Wreck Alley
When the first barrel-aged version of Wreck Alley Imperial Stout made its debut, we dropped hints about a mysterious “Batch #2.” Lucky for you, the wait is over. Like previous versions of Wreck Alley, this batch has additions of cocoa nibs and locally roasted Ethiopian coffee beans. But this time we didn’t stop there. Our brewers split whole vanilla beans from Papua New Guinea, added them to the beer, and left it to age in American oak barrels for an entire year. The result? All of the dark chocolate and espresso-like roast you expect from Wreck Alley, plus exotic vanilla undertones. This bad boy is strong, refined, and damn tasty.