This beer uses are terrific Rhoades' Scholar Stout recipe as its base. That being a "sweet" stout by definition. More like the London Stouts ( Makeson; Chocolately) and unlike the Irish Stouts (i.e. Guiness; Roasty). It will incorporate fresh ground coffee and dried peppermint leaves as aromatic additions at the end of the boil. In the same way hops are used in most beers. After primary fermentation and a brief conditioning period the beer is allowed to age for at least three months in 12-15 year old bourbon barrels. You really can perceive all the flavors and the compliment each other magnificently. The beer will be everything the Rhoades' Scholar is; rich and hearty; not thick and overpowering. EXTREMELY LIMITED, MARCH AND APRIL. 22 OZ BOTTLES