Imperial Cask Cuvee
Boulevard Brewing Co.
ABV:13.8% 30 ibus
Imperial Cask Cuvee
“Notes: Often regarded as the signature release of a winery or brewery, a “cuvée” is a blend of only the best barrels — and this baby fits the bill. Employing their expert palates and extensive experience, our team artfully blended five different Imperial Stouts and aged them in five different barrels from eight months to almost two years.”
This unique blend of 18% Templeton Rye Whiskey Barrels, 23% Madeira Wine Barrels, and 59% Buffalo Trace, Basil Hayden’s, and Heaven Hill Bourbon Barrels allowed for flavors unlike any other.
This trader from RJ is an easy cat3 blend. Rich, bold, boozy. Hint of sweetness from the wine barrels. Caramel, toffee, dried fruits. Just an excellent blend and beer.
Shade of Lies (which has nothing to do with today’s golf escapades). BBA version. More to follow.
"Amazing what a minute can do."
[redacted] them and the horses they rode in on.
Had my first Red Oak Bavarian Amber Lager yesterday. Well, half anyway. Mrs. Nrrrrvous saw it and wanted some.
I can see how this would be a "go-to" beer. It was everything you guys said it was, and more.
So happy to have two more in the fridge.
Thanks RJ, wherever you may be...
I'll review when I get a full one.
"That young man has an extra step on his ladder the rest of us just don't have."
Last PM war dry/dark.
[redacted] them and the horses they rode in on.
I'll let you answer that yourself:
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(yes, although my 12 ounce serving originated from a bottle )
[redacted] them and the horses they rode in on.
Hmm, Hopwork Orange vs Hop Duster.
Life is full of difficult, yet tasty decisions...
[redacted] them and the horses they rode in on.
Honeybell-Fullsteam Brewery
"We've long wanted to work with Butterfield's Candy, based in Nashville. North Carolina (the *other* Nashville). The idea of brewing with old-timey hard candy made in copper kettles -- first produced in 1922 by what was then known as the "Candy Cane Company" -- is very Fullsteam-y indeed.
Dena and her team were eager to collaborate, hand-delivering boxes of loose Honeybell orange candy. Director of Candy Melting Operations Erik Myers quickly took on the role of inverting the sugar to prepare it for brewing. We then carefully added the melted candi sugar to a finshed kettle sour, and added tangerine puree extra measure.
Not surprisingly, the result is a tart, refreshing explosion of orange flavors. It's not a sweet beer: the sugar ferments out, slightly elevating the beer's alcohol by volume and lightening the mouthfeel. Honeybell is a ton of fun now. Image crushing a Tangelo Candy Sour when it's in the mid-80s in a few weeks..."
[redacted] them and the horses they rode in on.