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.
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 content 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.