It was a dark & funky Saturday evening. 🍻 #stouturday
Emporium's BRETTIBIX takes their classic stout - Obsidian - to the next level. It's now turned into a funky, fruity and vinous brew... Like a nice funky red wine.
"Brett fermented stout is Obsidian aged in pinot noir barrels with a Brett culture from Belgium."
Even better and more balanced than a few years ago: smokey, tar, leather, earthy and some sweetness wrapped around it.
Music pairing: Mouth for War - Panterra 🤘
"Our GROM made a trip to mediaeval Scotland. We have aged our Russian Imperial Stout in freshly emptied Laphroaig barrels. A slightly peated monster of a stout. Just as William Wallace would have liked it."
It's that time of the year 😋 Time for fresh hop beers.
Sprig & Fern's Monohoppily Fresh Hop Hazy singles out just one variety – fresh #Riwaka, hand-selected from Holmdale Farm in Wakefield and Mac Hops in Motueka.
😋 Lots of citrus, hoppy, bread/doughy and some bitterness + sweetness. Almost like marmalade on toast.
Going to the bathroom @ Craftwork Brewery (Oamaru, New Zealand) is always exciting 😁 as the walk through the barrel room gives you a sneak peek of the amazing brews that are waiting to be bottled. 🤗🍻
"Our classic Tripel, Good Lord, further barrel aged for 6 months, with another classic Wallonian Abbey yeast added for complexity.... It further transformed, a shade darker and stronger, less carbonated and more winey."
A gifted brew.... Not something I would buy myself as sours need to be sour.... But A+ for the effort, the gesture is much appreciated, @eswoooo 🤗
Fruity & sweetness with a subtle level of sourness, but not as sweet as I was expecting.
"Garage Project and Duck Island bring you Ambrosia Ice Cream Sour. Creamy lactose, oats, wheat, sour cherries, raspberries, marshmallows and chocolate nibs all go into making a sweet tart ice cream sour....."