When the Minnesota Brewer’s Cup Gold Medalists at Lupulin set out to become the Midwest Beer-istas to beat, they knew any ol’ coffee-infused Stout just wouldn’t do.

So, they upped the roasty, rich, spiked-mocha-latte-ante by aging pre-roasted coffee beans in Bourbon Barrels, allowing each one to soak up every ounce of oaky, bourbony goodness. 

Then, the brewers infused the bourbon-soaked beans into their silky Stout base along with a decadent dose of cacao nibs.