mwsenoj
Well-Known Member
I just got smacked in the nose and tongue by one of the most delicious beers I have ever had. It was from The Bruery, in S. California. I immediately came to HBT to see how to brew a beer like this but found only mild success stories of guys soaking in vodka or getting a moldy hop bag of coconut out of their keg a week or two later. Does anyone have any clue how they might be getting such a strong aroma and taste of roasted coconut into their imperial stout? I left so dissatisfied since they don't bottle it and won't let anyone get a growler of it, so I've got to figure out how to replicate it. Help!