14/05/2026
MBCC EXCLUSIVE
Last year during , we had the great pleasure of welcoming the crew for a special brew day together. What started as a shared idea eventually became two unique versions of the same barrel aged Double Pastry Stout: HOMEBREW DAYS and PASTRY STREET.
HOMEBREW DAYS is a Double Pastry Stout aged in a small-format spelt rye barrel, then conditioned on Bora Bora and Ugandan vanilla beans from alongside massive amounts of raw and toasted coconut. The result is a rich stout with deep layers of coconut, chocolate, vanilla, and
whisky warmth. BLUE SESSION 🔵
PASTRY STREET takes the same barrel aged base with vanilla and coconut, but builds further upon it with toasted Marcona almonds and tonka beans, creating an even more decadent and dessert inspired expression while still keeping balance and depth at its core. GREEN SESSION 🟢
The brewing process began before mash in, where a generous portion of pale chocolate malt was cold steeped directly in the mash water. This gentle approach allowed us to draw out softer, more delicate chocolate notes without excessive bitterness. During the boil, we added coconut sugar to contribute subtle notes of caramelized coconut. Two months before racking the beer of the barrels we added Bora Bora and Ugandan vanilla beans from to rest in the Thy Whisky barrels for several months to really get that vanilla through.
