We started with an Imperial Stout called Resonance, aged for 20 months in a Glenmorangie barrel before spending another 4 months in a Port wine barrel. Some would call that enough... we wouldn't. We then added 100 g/L of raw and toasted Sri Lankan coconut flakes and 10 g/L of Ugandan vanilla beans, creating a barrel-aged base beer that already felt gloriously over the top. So, naturally, we made it even more excessive. We split the batch into four different iterations, each exploring a different flavor direction. Noise Resonance received an additional 60 g/L of Turkish hazelnuts. Adding nuts to our barrel-aged beers has always been a bit of a nightmare, but after developing a new extraction procedure, we finally decided it was time to see what it could really do. Knowing just how efficient the process is, we cut the hazelnut dosage in half compared to what we had used in the past. It didn't matter. The result is essentially liquid hazelnut. At least now we know where the limit is. The only remaining question is whether your palate is ready for it.