For our 12th collaboration with Ben Edmunds at Portland's super-award-winning Breakside, we're rolling out their unique barrel-aged stout—which nobody but a couple 500-year-old Belgian breweries even dare attempt to make. We're steeping cocoa nibs in it for a couple days, then coating the nibs in chocolate, adding the leftover beer with cream and sugar, and swirling in rich tres leches cake with one of the leches replaced with, you guessed it, more stout. The chocolate malty taste gives you this triple intensity. 

Made with Portland's Breakside Barrel-Aged Stout