Man this beer took some effort to make. We started by maxing out our mash tun with grain then boiling the wort for 4 hours. Then after fermentation we hand toasted 6 lbs/bbl worth of pecans and ran the beer through it alongside a couple hundred vanilla beans and 2 lbs/bbl of cacao nibs for multiple days. We hope you enjoy it. The result is a chocolate dipped praline inspired Imperial Stout whose tasting experience starts with a slight punch of vanilla and ends with a lingering flavor of toasted pecans.