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A special Oatmeal Stout made for Cinco De Mayo with the addition of Cold Water Extract from Wandering Goat Coffee Company’s Chupacabra Espresso Blend. We then aged it on Cinnamon, cocoa nibs, a vanilla bean and a blend of smoked peppers. You’ll find our signature coffee and roasted notes blended with rich cocoa flavors, a balance of sweet cinnamon and a finish which tingles the back of your throat with mild heat. Viva Mexico! Food Pairings: BBQ beef, mole, kidney pie, oysters, aged cheeses, cheddar, tiramisu, espresso cake, fudge, & fruit sauces.

BASE MALTS RAHR 2-ROW SPECIALTY MALTS CHOCOLATE MALT, ROASTED BARLEY, C-120, ROLLED OATS SPICES COCOA NIBS, CINNAMON, VANILLA BEANS, SMOKED PEPPERS BITTERING HOPS CHINOOK FLAVOR/AROMA HOPS WILLAMETTE WATER TREATMENT CHALK (CALCIUM CARBONATE) YEAST STRAIN CAL ALE YEAST MASH TEMP 152 FERMENTATION TEMP 68 TOTAL TANK TIME 14 DAYS