To craft it, the Burial Stout specialists started with a cocoay base layered with toasted coconut and the brewery’s house coconut milk made from heavy macaroon coconut and luscious Madagascar vanilla beans. Next, they added in their own Nonsequitur decaf coffee blend and finished it on enough house-roasted pumpkin seeds, cinnamon, nutmeg, ginger, and clove to make Jack Skellington’s head spin.