Bourbon Barrel Coffee Mint Stout

​6.3% ABV
35.5 IBU
231.5 CAL/12oz
​24.3 CARB/12oz

​Based on our Rhoades’ Scholar Stout recipe and a “sweet” stout by definition like the London stouts (Makeson; Chocolaty) and unlike the Irish Stouts (Guinness; Roasty). We incorporate fresh ground coffee and dried peppermint leaves as aromatic additions at the end of the boil in the same way hops are used in most beers. After primary fermentation and a brief conditioning period the beer is allowed to age for at least three months in 10-12 year old bourbon barrels. Where the bourbon barrels add a vanilla character, the coffee accentuates the chocolate notes, and the subtle finish of mint. Try this customer favorite before it’s gone for the season!

​2019 Release Notes

Our 2019 BBCMS is aged in barrels from Yahara Bay, a distillery in Fitchburg, WI making spirits "crafted one batch at a time, using local ingredients". We have also incorporated "Farmer Focused" Kickapoo Coffee Roaster's Supernova blend. Two Wisconsin based, craft beverage businesses. #beerbuddies