Double Barrel Aged Imperial Stout with Coffee and Vanilla. 25 Plato Imperial Stout aged for 6 months in two different barrels (Bourbon Wild Turkey and Jack Daniel’s Single Barrel). We added to the beer coffee and a huge amount of vanilla. Coffee that we used is a espresso roast, from not just anyone, namely from the World Champion 2015 – Audun Sorbotten. In this coffee we can smell chocolate and caramel notes with a very delicate fruitiness. The coffee was brewed 10 times for 2 liters. Each brew had measured TDS, i.e. the amount of dissolved coffee units in water, to meet the standards of the Specialty Coffee Association.