Boulevard R&D Barrel Aged.....$19.99 / 6pk mix
Includes 3 bottles each:
- Bourbon Barrel-Aged Imperial Porter
- Imperial Stout Aged in Port, French Oak and Rye Whiskey Casks
In the expansive rickhouse that holds over 5,000 barrels for our brewing team, we occasionally tuck some special things away until the exact moment of barrel-aged perfection. Once the barrels and the beer inside them fulfill their destiny we get to do one of our favorite things – we get to share these special small-batch creations with you. The time has come for two of our most recent projects to be released into the world.
Bourbon Barrel-Aged Imperial Porter
This is the thickest porter we have ever brewed, made with copious amounts of lactose and brown sugar to create a velvety mouthfeel. Aged for 17 months in barrels we acquired from Heaven Hill Distillery and Willet Distillery, the barrels express themselves as a strong vanilla aroma and flavor that mingles nicely with the notes of chocolate and molasses in the beer.
Malts: Pale malt, Munich malt, Marris Otter, Caramel Malts, Chocolate Malt, Chocolate Wheat, oats
Adjuncts: Brown sugar, lactose
Pairing Ideas: seared crispy pork belly with maple sweet potatoes, triple crème cheese en croute, s’mores
Imperial Stout Aged in Port, French Oak and Rye Whiskey Casks
The brewers selected a single stout recipe to place in three different barrels to create a blend of stouts that they hoped would meld the flavors of dessert wine with an Imperial Stout (spoiler alert: they succeeded). The base beer aged 10-12 months in three very different, very unique barrels: Port finished whiskey casks (69%), Rye whiskey barrels (20%), and uncharred French oak (11%). The final blend has strong undertones of dark chocolate that create complex layers of flavor with the soft fruit notes and elegant soft tannins contributed by the barrels.
Malts: Pale Malt, Amber 50, Cara 120, Cara 300, Chocolate Malt, Roasted Barley, Chocolate Rye, Malted Rye, Malted Wheat, Flaked Oats
Pairing Ideas: grilled filet mignon, classic French onion soup, hazelnut opera cake