Together with Stillwater Artisanal we made a beer inspired by everyone’s favorite candy. We made a chocolate bar in a bottle. Then, we aged that beer in Speyside whisky barrels. Absolutely divine! Sometimes beers happen from coincidence, or in this case coincidences. In October of 2016 we we’re up in Aberdeen to brew with Fierce Beer. Thanks to that visit we got in touch with a company that sells really freshly emptied whisky barrels. We ordered 10 Speyside barrels, almost on a whim. Had no real plans on what to put in them once they arrived. Then, in April of 2017, we had Brian Strumke of Stillwater Artisanal here at the brewery, together brewing what turned out to be our seventh (!) collaboration, Cocoa Cacao – an imperial chocolate stout. Just days before that beer was done the Speyside barrels arrived, and there we had it. Honestly, what better beer to pour in Speyside whisky barrels then a decadent imperial chocolate stout? Coincidental yet perfectly logical. Like life…. kinda.