Geometry
High Branch Brewing Company

We've smoothed the base recipe out a little for this one as part of our ever improving stout recipe. Fermented with an English strain to provide a thick, vicious mouthfeel and decedent body. We aged this one on pounds of Madagascar vanilla beans, loads of toasted cacao nibs, dried ginger, and cinnamon obtained from Spicewalla in Asheville. We get strong notes of milk chocolate, smooth vanilla cream, all rounded out with a bit of baked goodness on the back from the spices.