Imperial Stout aged in Vanilla Brandy Barrels

Beer #5 in our Tiny Batch Series. The Mortician aged for 10 months in Vanilla Brandy barrels.

Every now and then when you work with barrel aging of beer, you end up with leftovers. Perhaps the batch you brewed yielded more than there was room for in the designated barrels. Or the opposite could happen: you have a barrel or two too many. And sometimes you find yourself in the happy situation that the surplus beer can be paired with a leftover barrel. And that's exactly how the Tiny Batch Series was created. Born and nursed by our tender and caring Head Brewer, Jacob Storm, as if they were his own little babies.

Sometimes you come across a barrel that seems very unique or it simply wakes your curiosity to life. Because Vanilla Brandy, wtf - how much of that have you ever had in your life? But one sniff to the inside of this barrel and we were sold. Think rich, sweet, creamy caramel - yummy! And since we had some of The Mortician just ready in the tank, that's what we paired it with. It's very different from Bourbon, Rye or any other barrel we've used so far. But it's NICE!

Malt: Maris Otter, Pilsner, Chocolate, Crystal 120, Crystal 150, Biscuit, Special B, Black, Roasted barley, Carafa special 2, Cara-Munich 2, Beech smoked, wheat malt, oat malt: flaked oats.
White Sugar, Brown sugar, Kieni Kenya coffee.
Hops: Centennial, Willamette, East Kent Goldings
Yeast: US-Ale
Barrels used: Vanilla Brandy
Time on barrels: 10 months
Bottles made: 591