The unspoken rule of fresh hopped beers is they are to be added to the brew within 24 hours of being picked from the field, or as I like to say the “dirt-to-wort” time. As you may have guessed the fresher the better so being a brewer in Seattle I am a mere couple hours drive from the Yakima Valley where an overwhelming majority of the US hop supply is grown and is one of the largest hop growing regions in the world.Read more
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.
It's good to have friends!
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.
Beer math on ABV (Alcohol By Volume) is pretty straightforward… the Higher the ABV, the more alcohol in the beer. No rocket science necessary.
Generally speaking, a high IBU beer will have a more bitter taste than a lower IBU beer.
The OG measures solids in the wort before fermentation to consistently arrive at the same alcohol conetent of a beer. Pretty neat, huh?
Toasting barrels does a lot for flavor—here it’s tons of vanilla character. A beautiful complement to…
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 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.