![]() Coming in at 8% as well, Obsidian retains the full bodied texture of a Baltic porter while accentuating this style with the he crisp finish of a crushable lager. This Lagered Baltic Porter features Chocolate, Pilsner, and Light Munich malts that help give robust hazelnut and bakers chocolate flavor to a deceptively clean body for such a dark beer. This unique spin on our popular Nugs series take a crisp traditional lager and dry-hops it with Citra and Motueka hops to give you a sensory hop aromatic while still finishing crisp and clean. ![]() Rugged pine gives way to a clean malt build and subtle citrus notes across this deceptively easy crusher at 7% ABV.Ĭrushable summer witbier featuring orange and lemon peels to give a tart citric zest on the back end of the sip.įeaturing Rakau hops and a hefty dosing of mango, this 7% ABV hazy ipa features strong citrus zest up front with the tropical rind of the mango mellowing out the back end of the sip.Ī collab beer with our friends in Frederick, Idiom Brewing Company! This Devil’s Food Cake stout features densely layered rich chocolate atop a complex malt body to give you subtle roast notes to compliment the bold chocolate flavor. The anniversaries West Coast IPA! Featuring Comet, Citra, Centennial, and Strata hops this WCIPA captures what Black Flag is known for, bringing this classic style into the new age with a twist. And that’s exactly what we did! This unique East Asian citric fruit provides tart lemon-like zest up front before allowing a more juicy orange flavor to take over. While you cannot have whole Yuzu fruit brought over from Japan, you can in port the juice and purée. ![]() Our most popular hazy of the year has made its return once again! Featuring Comet, Citra, Citra Incognito, Nelson, Simcoe, and Galaxy between the whirlpool and dry hopping stages, this complex tropical hop build emerges subtly throughout the sip.Ī play on the reefer madness of yesteryear, we chose to update the canonical element to a fruit still banned from import. IPA - Imperial / Double New England / Hazy The first went into Heaven Hill bourbon barrels and the second went into bourbon barrels that were previously aged in Vermont maple syrup! Velvety chocolate, caramel, coffee, and slight roast notes complement a subtle bourbon bite right up front for a deceptively mellow and warm sip. Two batches of our base imperial stout were aged in different bourbon barrels and cuvée’d together for maximum effect. This guy packed a punch - one of the most expressive barrels we have had so far! Vanilla/maple/cinnamon almost combine for a cinnamon roll frosting type finish to cut the heat from the rum. The first thing you will notice on this vs the other variations is the rum barrel. We added maple syrup, cinnamon, and a big handful of pungent vanilla beans. We started with the same Double Barrel Black Mage base recipe and aged it in a Jamaican rum barrel for 7 months.
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