Nothing says diner breakfast like the mingled aromas of maple syrup and freshly-roasted coffee. We bourbon-barrel-aged 25 gallons of dark maple syrup before adding it to make this massive Imperial Stout even more massive. The recipe has less roast and bitterness to leave room for the coffee from Vigilante Coffee Co. (Hyattsville, MD)! The maple adds woodsy-vanilla-caramel notes that dance around the warming baked good aromatics of the coffee.