Fonta Flora and their friends at Jackie O’s collected granite from a nearby quarry, heated the rocks in a wood fire, and then dropped them — glowing-hot — into an oak foeder filled with Imperial Stout mash. 

This very old-school technique instantly caramelizes the sugars in the malts on the surface of the super-heated stones, resulting in massive toffee flavors and a kiss of smoky char. After that, the team aged the brew in bourbon barrels to infuse it with even more delectable depth!