When we launched BorrachaBaker made us some s'mores shaped like dinosaurs for our launch event. Then, we made an imperial stout with graham flour, marshmallow fluff, vanilla, and cocoa nibs with Amager and West Lakeview Liquors. Then, we brought this beer to the Brewpub Shootout and paired the beer named after the food with a food the beer wasn't named after. People were confused and named it best beer (or was it food?) at the Shootout.
Imperial stout brewed w/ graham flour, marshmallow, molasses, cocoa nibs & vanilla bean
A foedre aged wild ale with koji brewed in collaboration with Jester King. Expect a pleasant intertwining of our two breweries’ mixed cultures showcasing the nectarine/stone fruit ester profile of our wild yeasts alongside the more lime forward, mineral character of Jester King house culture. White grapes, papaya, and guava overlay a spritzy acidity with elegant oak structure from a 13 month rest in our Barolo foedre and a subtle perfume from the koji inoculated sake rice.
Modeled more after a super saison with a lighter colored grist bill and a heavier addition of wheat to soften the body and round out the expression. As part of the ever expanding palette of house bretts, native yeasts and wild cultures from Allagash, Central State, Side Project, Jesterking, and ourselves carried over from Vol 1, we’ve added an additional laboratory source of Brettanomyces clausennii and our Hellbroth cultures. Vol 2 retains the over-ripe apricot, bergamot, cotton candy and wisps of Nebbiolo grapes further punctuated by explosive notes of Mandarin orange and tepaché. Alluringly tannic and dry, complemented by moderate acidity, barnyard funk and Old World, Bordeaux Sauvignon Blanc like minerality.