Humbling patience, intense care but also fortune telling, these all are abilities our brewers utilize during the brewing process of our most challenging series of beer. The inception of our barrel-aged stouts is very similar to our standard beers, except we aren’t brewing the beer to taste great immediately, but instead we brew it so it grows to taste good in a two years time. Before we put them in the barrels, our stouts are very rough, bitter and frankly not that easy to drink, it’s the time and wood, that smoothens them out and makes them an awesome experience.
After a three months fermentation we age our stout in barrels after American Bourbon, Scottish whisky or Jamaican rum for at least 18 months and after they are finnished we taste all the barrels ready to be harvested and divide the into several blends. The best barrels we blend into pure forms, whereas for additions we choose barrels according to the character of the chosen ingredient. For example as coconut smoothens out, we can choose a bit rougher barrels as a vessel for it.
Barrel harvest this year: 34 barrels, 9 blends.
Taste them all.
375 ml, alc 17,5% vol