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so I opted to blend in a bit of barleywine from a Buffalo Trace barrel
This Imperial Stout was brewed with tons of European and American malt before aging in California grape brandy and Kentucky bourbon barrels for 20 months
We used an incredibly fruit-forward thiolized strain from the folks at Omega Yeast
Folie de Nelson New England IPA 47
October DIPA Type_IPA - Fruited so I opted to blendWe always want to make the beer scary good, so we brought in our selected Peacharine, NZ Cascade and Simcoe. it is replete in notes of dank nectarine, pineapple and purple grape
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