Thiccccest Nibs

Описание

Two years ago Wes and Steve from Bottle Logic traveled up to Rocklin to help brew a monster stout designed strictly for barrel aging. Usually we decide after the aging process what to treat the beer with, but with beer we wanted to start treating it from the beginning. During brew day, we added literal bricks of cocoa butter as well cacao nib husks from Cru Chocolate to the whirlpool. After fermentation we stored the liquid in Old Fitzgerald Bourbon Barrels for 22 months before racking the barrels into a brite tank. The beer then went through its next round of treatment which included .6 lbs per bbl of Ugandan vanilla beans and 6 lbs per bbl of Guatemalan cacao nibs freshly roasted by Cru Chocolate.