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For this award-winning brew, we took 150 cinnamon rolls from Sweet B's Bakery, and 5kg of Ethiopian coffee freshly roasted by My Indie Coffee, and incorporated them into this Breakfast Stout. The cinnamon and coffee come through in both the flavour and aroma. They compliment the roasted malt, which gives decadent notes of dark chocolate. The oats in the mash and the lactose in the boil smooth and balance the rich roasted character. CONTAINS: DAIRY
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