Today, Tuesday 2/26, we are excited to present the barrel-aged version of Tiramisu - our collaboration with @jwakefieldbeer. This imperial stout was brewed with 500lbs of ladyfingers from @AJKingBakery, coffee from @MostraCoffee and @BarringtonCoffee, Madagascar vanilla, lactose and brown sugar. After our initial release, Tiramisu spent almost a year in bourbon barrels - the result is a bold layer of toasted oak on top of the smooth and decadent base.
Bottles will be available at @trilliumcantonand @trilliumfortpt starting at 11am, 1 per customer. This is a very limited packaging run - we will be updating our @trilliumcanton and @trilliumfortpt Twitter pages as the day goes, so follow along there.
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