Double Pastry Stout aged in a small format Thy Whisky barrel and then conditioned on Bora Bora and Ugandan vanilla beans and massive amounts of raw and toasted coconut.

Last year during MBCC we had the pleasure of having the Moksa crew by for a brewday to brew a double pastry stout.
Before mash in a generous portion of pale chocolate malt was cold steeped directly in the mash water, allowing for a softer extraction of delicate chocolate notes without excessive bitterness. During the boil we added coconut sugar to contributing subtle notes of caramelized coconut while we added Bora Bora and Ugandan vanilla beans in to the Thy whisky barrel for a few months before racking the stout on top of massive amounts of raw and toasted coconut.

Exclusively made for MBCC 2026.