We tied on the apron once again and barrel-aged a baked beauty with the Keg Bosses at Xül Beer Co! We baked (err, brewed) our German Chocolate Cake Pastry Stout, layered with cocoa nibs, toasted coconut flakes and pecan and rested it for 2 years in bourbon barrels until it reached silky sweet perfection. Notes of oak, vanilla and Bavarian cream are the icing on the cake.