Airways Final Departure With Whiskey Barrel Aged Coffe Beans

Our big, beefy imperial stout uses the same basic recipe as in years past, but this year we added a unique twist. We worked with Kent-based Rad Roasting Company a couple months back to age a batch of select coffee beans in whiskey barrels from Bainbridge Organic Distillers. Once those beans had matured, we roasted them, then added them to the conditioning tank. The result is fantastic—amazing, but with soft notes of coffee, whiskey, and chocolate.