Slow-roasted farro, hazelnuts, organic cacao, vanilla and hazelnut-washed vin santo on barley and roasted malts

Work produced in collaboration with Evil Twin NYC and @enjoyacid

This double-mashed take on Evil Twin’s landmark beer, Biscotti Break. Together, with the team at Evil Twin and Acid, we imagined two virtually identical beers, using a different farro variety at each brewery. This, the only difference between the DNA of the two beers.

An heirloom cultivar of spelt, farro is used in Italy as a foundation ingredient. From antiquity, farro grande was pounded to remove its outer hull and passed over fire to burn off the hulls. The slow roasting process dramatically increases its aroma and flavor.