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Imperial Stout was brewed that received freshly ground cinnamon during the boil on the brewhouse.
This batch will be blended with tanks of Imperial Stout that are infused with dried pasilla negro and ancho chiles as well as cacao nibs. The chiles and cacao nibs were stuffed into porous bags and suspended in sanitized stainless steel tanks. Finished beer is transferred onto the chiles and nibs and allowed to rest for 24 hours of contact time. Following the infusion, the beer is transferred to a blending tank and blended with the cinnamon spiced batch.