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So you're probably aware we brewed an Imperial Vanilla Coffee Stout six months back & many of you have tried the un-aged version in a bottle of which we only have a few remaining.
It's time to give you the full lowdown on this beer brewed back in October as it's time for the aged version to emerge from their catnap in two Scotch Whisky barrels where they have been purring away for six months. One a Caol Ila & the other a Clynelish barrel. Tomorrow they are being packaged for bottling & keg for our launch of the aged versions at our ambitious MTB at Cask on May 5th.
The beer brewed back in October with the help of avid London beer & food guru's @rickfurzer & @danielvane the beer took shape in the form of a double mash brewday, which involved a very early start, a monster grist & a few kilo's of world class coffee.
The idea for the beer was born back on IPA Day last year when we had an epic 'IPA Dinner' at the Dean Swift in London, designed by Rick, Max Chater (now Head Dog at BrewDog Nottingham) & Momo their talented head chef.
The day in itself passed quickly with Rick & Dan being so enthusiastic mash tuns were dug & cleaned quickly, beer racked, hops were weighed & different blends of the coffee where passed around for our approval, the conversation flowed & verbose opinions exchanged over many quality beers Rick & Dan brought along.
artist. Huge thanks to Rick for securing the freshly emptied oak barrels for ageing the beer in & for his attention to detail & his well renowned super human palate capable of deciphering sauteed squirrel bollocks from twenty yards.
Here's to many more beers like this we can share with you, because when you drink them you are a part of the story too!
We can't wait to hear your feedback on the barrel aged versions as of tomorrow the Kat is out of the bag...