Formerly known as "Serpent's Stout - Bourbon Barrel Aged With Cocoa Nibs & Coffee"
A fresh track, Track 10 began as a fresh Serpent’s Stout base aged in bourbon barrels with oodles of coffee and cacao nibs added shortly before packaging.
Late in November of 2011, Mike Rodriguez our head brewer asked about creating a Coffee and Cacoa Nib version of Serpent’s Stout for the San Diego Strong Ale Festival. The beer was a hit with our fans. When we wrote up the syllabus for the Ultimate Box Set, we knew a version of this beer would be included.
We waited until the very end of the release schedule to put this beer in a bottle so that the coffee and cacoa nibs really come through. Four Bourbon barrels were selected for their rich and dense chocolate flavors. One week before packaging, we added 17 pounds of Ryan Brothers Coffee and 4 pounds of TCHO Cacao Nibs to steep before packaging.