Saint Bard

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This beer and the two other versions are bonuses from a bonus. We met Fuerst Wiacek at a festival. Decided to do a collab. That collab became two. Two hazy IPAs. Then, we did a third. A more classic, roasty, big-stout, massive amounts of toasted coconut, cocoa nibs, and Geisha Natural coffee grown in Finca la Terra, Colombia.

We wanted to do a prominent neo-old-school stout with all the finest adjuncts. Naturally, coffee was one of those adjuncts. When looking for coffee, we found Gringo coffee roasters in Gothenburg. The rest is history. Very recent history but, nonetheless, history.

Black Diamond was an ace of base. It’s was all that you wanted when all you thought you wanted was another baby. Still, barrel-aging it has taken it to whole other level. And, this Kentucky bourbon version has made us see the sign, and that has opened up our eyes. Saved!