This bold and deliciously complex beer is in Imperial Buckwheat Stout aged in Tequila barrels for 13 months. Only a collection of pioneering, well seasoned, extensively traveled and passionate pub owners could come up with such a notion. A massive grain bill consisting of Pale, Munich and toasted Canadian buckwheat was blended with pearled drum-kilned barley from Chile, a generous amount of Wisconsin roasted wheat and a slug of British Crystal malts. a couple lumps of Mexican Turbinado sugar were added for good measure while we loaded the kettle with Styrian Golding hops. This carefully calculated collision of flavors, concocted over copious amounts of Orval well into the night, was laid down in fresh Tequila barrels wrangled over our southern border by the beautiful and gracious Meg Gill. We simply called the beer PNC in honor of its collaborative creators – the gothic symphony of flavors will speak for themselves. The week that PNC rolled into Paso was one to remember, but more importantly the PNC's role in the craft beer revolution should never be forgotten. Cheers to the PNC!