This was an interesting find from 1/14/15:
Originally Posted by
devildeac
Sour Devil-Blue Mountain Brewing Barrel House Series
Dark Hollow Imperial Stout gone wild. They took this recipe and added naturally occuring
lactobacillus yeast cultivated from old bourbon barrels and put it back in the bourbon barrels and let nature do its thing (paraphrased from the bottle). It resulted in a murky black-brown pour with coffee-dark chocolate-sour cherry aromas, a generous foamy beige head and sour, oak-y bourbon finish with a splash of vanilla. Also tasted like whiskey-soaked raisins and figs. Very complex brew. Pretty typical IBUs for an imperial stout at 70 but fairly smooth on the palate, aided by tons of dark malts and an ABV of 10%. I wouldn't pair this with anything. I'd just warm for 15-30 minutes on the counter, pour into a goblet and sip for a while.
I had half of a corked and caged 750 bottle on Saturday and Sunday nights and I was one sour devil myself after the Clemson loss. In retrospect, the loss was still sour but the beer was devil of a good brew
.
Originally Posted by
Tripping William
Day late. Blue Mountain 2017 Dark Hollow BBA Imperial Stout
Procured a couple of years ago on a trip to C’ville. Has been laying down since then. Dark as night. Medium mocha head. Smoooooooth. Some coffee notes. Hint of wood. 10+% ABV and 70 IBUs. Delicious beer. Worth the patience in letting it age.
[redacted] them and the horses they rode in on.