Flavours of Kenyan coffee, vanilla, rum, muscovado cane sugar, and spices. 
 
A super thick, sticky, gooey stout, packed with flavours and aromas of cinnamon, rum, coffee, dark chocolate and vanilla, featuring Nottingham ale yeast provided by Lallemand Brewing.  
 
We also added coffee sourced from Chipp Coffee, using their Temple Arches blend in which Kenya Kiangundo takes the lead, for the deep coffee notes.  
 
Brewed alongside Transient Artisan Ales of Michigan.