Porterhouse Brew Co. Silverskin Barrel Aged Coffee Stout

To create the stout the boiling process took 24 hrs to concentrate the malt flavours and develop other complex flavours.
Towards the end of fermentation ground coffee additions introduced the coffee flavour.
Resulting beer was matured for 9 months in Dingle Distillery Bourbon casks after which a second addition of coffee was made, this time as a cold brew into the conditioning tanks before canning.