Dessert-wine, cookie, slight frutiness on the nose. Tira-misu. Sweeter, with an ever-so-slight dessert-wine finish. Dark chocolate, licorice.
These beers started as a double-mash (no sparge) stout, consisting of a blend of 2-row and Maris Otter as the base malt, with a smattering of chocolate and caramel specialty malts, as well as flaked oats and barley. We boiled the wort overnight in our kettle before knocking out into one of our stainless fermenters, and then pitched A10 “Darkness” from our friends at Imperial Organic. After fermentation the beer was racked into freshly-emptied Woodinville Whiskey rye barrels, and freshly-emptied port barrels that previously contained a rye whiskey from Woodinville Whiskey. After an aging period of ~1 year, the respective sets of barrels were racked into two of our blending tanks; the rye-barrel aged beer was racked on top of sliced and chopped Madagascar vanilla beans.