Wittorfer’s Henning is a gem, and he’s been there for us from the very start. After a little brainstorming on what to brew, we chose to go big… very big! This massive Imperial Stout was double-mashed, boiled for 3 hours, and conditioned on cacao nibs, hazelnuts, vanilla beans, and sea salt. It then received a kiss of Palo Santo wood, imparting a soft spice note. Shoutout to our pub kitchen team for helping us roast trays upon trays of nuts!