Bring Out Your Dead (2013) Hats achieved through several fermentations

achieved through several fermentations

but without the saison yeast

Inspired by the simple but incredibly refined recipes devised by Belgian monks

the sweet dulce de leche

Expect lots of variation and always a hint of fruit

Bring Out Your Dead (2013) Hats achieved through several fermentationsThis decadent imperial stout was transferred to cognac barrels after a long primary fermentation. Aged for 6 months in the barrel, the velvety brew is one serious piece of work. Full bodied, with subtle oak and cognac character. What it smells and tastes like: So well balanced, and so much going on. Aromas of cognac, subtle smoke, oak, earth, and toasted malts. Rich flavours of cocoa, molasses, booze, and milk chocolate. Subtly sweet, viscous, and