Sometimes the best laid plans just don’t pan out in the moment, and in those cases, it’s nice to have a WHOOPSIE BUTTON to hit. In this case, we had some really high-minded aspirations to do a parti-gyle beer off of an imperial stout—basically bigtime brewer nerd stuff, ask us about it sometime—and when that didn’t pan out, we redoubled our efforts and poured them all into making this delicious Export Stout. We threw caution to the wind by fermenting and aging it in our American Oak foeder, which lends a fun marshmallow/tannin/vanilla background note to the strong roast, chocolate, dark fruits, and hint of smoke we get from the base beer. Served on the nitro faucet for extra smoothness, and to help drown our mash nerd sorrows.