Kentucky Rye Whisky Barrel-Aged Imperial Caramel Crunch Stout
Historians have several theories regarding the name and origin of this beer, but none is conclusive. One explanation is ”to flow or pour” for the word scotch as the beer should be poured into a glass before drinking. Sauce!
It all started with a version from a stout series called Grand. A series that we had started brewing in America and then brought back to our brew-house in Sweden. And a version with all the caramel crunchiness you could ever need in a beer. A part of a journey towards the perfect stout, towards utopia. Step by step, beer by beer, on and on. Forever!
We took that beer and let it sit in Kentucky rye whiskey barrels for a while. That's it. Sound simple? Well, it isn't. But, there's no way as complex, labor intensive, and patient trying to explain it as it is to do.
Emptying the barrels, we split the beer up into two versions. A straight-up barrel-aged one. This one, Butterscotch. And, a coffee version, with coffee from our buddies at Gringo Nordic Roasters, called Irish Coffee. The beers' names are what they taste like—making the complicated understandable. Candy!
Water, BARLEY MALT, RYE, OATS, hops, aroma, yeast, vanilla
Can 500 ml, and keg
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