The brewers started with a rich, decadent Stout body aged for 18 months in Willet Barrels, and then bolstered it with a blend of custom roasted Ghanaian and Ecuadorian cacao nibs for a fudgy sip. They added real peanuts to give the brew a hint of Reese’s flavor, then dropped in a pile of actual pretzels and a touch of sea salt to up the maltiness and create a complex minerality. A drizzle of caramel makes for a sweet, lingering finish.