Beer 101
Barrel-Aging
“Human’s most precious resource is the magic ingredient.” Jeremy Marshall, Lagunitas brewmonster, was talking of time and the barrel-aging process for the 2018 OneHitter Series brew
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WoodShop Release
Willettized
It’s good to have friends!
100% Barrel-Aged Bliss
Our friends over at Kentucky’s own Willett Distillery have one kind of barrel: wood. And they put two things in them: Bourbon and Rye. We were fortunate enough to get some of their Bourbon barrels, and we put a special coffee-fied version of our Imperial Stout in them.
Mouthfeels
Hear it from our BrewMonster
Jeremy Marshall
Jeremy Marshall
Style
100% Barrel-Aged, 0% Stainless. Brewed using every Highly-roasted malt we could get our hands on and coffee from our buds at Chicago’s-own Metropolis coffee. Aged in Bourbon & Rye barrels from our friends at Willett Distillery.
A chocolatey, coffee-y, smoky, Bourbon-y beast of a barrel-aged thing. Word.
Beverage Specs
ABV
12.4%
Beer math on ABV (Alcohol By Volume) is pretty straightforward… the Higher the ABV, the more alcohol in the beer. No rocket science necessary.
IBU
32.0
Generally speaking, a high IBU beer will have a more bitter taste than a lower IBU beer.
OG
1.100
The OG measures solids in the wort before fermentation to consistently arrive at the same alcohol content of a beer. Pretty neat, huh?
Vanilla
Toasting barrels does a lot for flavor—here it’s tons of vanilla character. A beautiful complement to…
Chocolate
Darker malts bring a lot to the table, including a rich chocolate flavor & color. Think of your favorite dark chocolate, then imagine it in liquid form!
Coffee
Coffee goes into the base beer, bringing a depth of flavor to the product before it even sees barrels. That coffee sticks around and plays with the overall beer character it picks up while aging, making it a smooth criminal.
Availability:
Limited
-
12 oz bottles
BREW FINDER
BREW FINDER
