Mad Scientist Horror Vacui | BA Pastry Stout

PROJECT IN BARREL

Imperial Stout matured in Scotch whisky and bourbon casks with smoked cocoa, rosemary and smoked salt

NOTES FROM THE CELLAR MAKER

We are simple brewers

When we sense a void in the flavor, we fill it with unusual botanicals and unusual salts. Every now and then, we take big risks and leave our comfort zone of nutty, vanilla, and sweet spices to try something a little outlandish. In this case, the inspiration came from culinary experiences where rosemary, cocoa, and salt have long been associated, so why not try them in beer, perhaps with a touch of smoke? The base is a blend of imperial stout matured in Scotch whisky and bourbon casks, which adds chocolate, vanilla, and strong oak notes. The result is an unusual stunner (at least, in our humble opinion).