Imperial Stout Aged in Bourbon Barrels
Brewed March 2014 with our friend Brad Clark of Jackie O’s Pub & Brewery, we crafted this imperial stout with Rapadura, a traditional unrefined cane sugar, then aged it for 20 months in a variety of bourbon barrels. A carefully selected blend of barrels results in a unique, luxurious and complex beer, one that represents the deep, abiding friendship that guided its creation. Best served between 50 and 55 F.
The Elaborative: A brewing collaboration with like-minded friends. A fermentative experiment through thoughtful enquiry and discourse. A desire to further our understanding of the interactive complexities of our process while trying to abandon our preconceptions…
Elaborative, Philosophical Series
House Ale Yeast Yeast
Bourbon Barrel Aging Method