Death by Viking, our imperial IPA, bursts with pine resin and grapefruit hop aroma that gives way to a clean, tongue-smacking bitterness and a warming finish like those post-pillage bonfires pre-Battle of Stamford Bridge. There's enough malt character left after fermentation for a hint of caramel and cracker, but not enough to call this beer balanced. The fermentation profile is moderately fruity, accentuating and complementing the intense hop-derived qualities of this beer
The Telegraph, our new Scotch ale, is a full-bodied exploration of malt complexity. We started with Maris Otter as the base malt for a bready, nutty foundation and on top of that layered German malts regarded for the toasty, caramel, and toffee qualities. We finished with some British roasted barley for color and a jzujz of baker's chocolate flavor. We selected a Scottish ale yeast for fermentation and sat back with some serious head-nodding as we witnessed the interaction of malt and yeast produce some really interesting and delicious characteristics of dried fruit like apricot and fig, all underscored by a subdued earthy hop profile.
In case you missed it, last month we announced the release of Kavorka and Pain Cave. Both of those are already gone from the taproom because you guys really, really like to lubricate your holiday social gatherings. Seriously, thanks for all the support and especially for bringing out-of-town friends and family through our place when they visit.
As they roll through, we will give you a preview of what to expect in the way of beer releases. In no way are we saying we’ll actually meet your expectations–just set them. If this sounds good to you, you should probably reevaluate every important relationship in your life. Like, now.