ABV: 9.5% IBU: --
WILD BLACK CURRANT IMPERIAL STOUT
Initially fermented with conventional brewers yeast, known as saccharomyces, this earthy and tart Imperial Stout underwent an extensive 20-month secondary conditioning phase on a Brettanomyces yeast culture. Six months before bottling, we added an abundance of locally grown black currants contributing another layer of fruity complexity. A mix of black currant and cherry pie like aromas mingle with Brett induced mustiness in the nose. Faint hints of cocoa, raisin and dried fruit lead to a tart and dry finish!
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