Diving into darkness, you can gain insight into your potential. Allow the absence of light, and truly find what it means to have it. This approach was taken when designing Divine Reserve No. 18.
How can we push the limits of our brewhouse? Our house Saint Arnold yeast? Ourselves? After many, many test brews of Imperial Stouts, we found the processes needed to create a beer with massive amounts of flavor and aromatic qualities.
For DR18, we used a grain bill that required four times the amount of grain as Fancy Lawnmower, dosed in two additions of Belgian candi syrup during fermentation to provide an adrenaline shot to the yeast, and let the beer rest for three months before adding a small amount of Madagascar vanilla beans as an added layer of complexity.
The beer pours a rich darkness – no light passes through – topped with a mocha colored head. The aroma is filled with molasses, vanilla, baker’s chocolate, and rich dark fruit from our house yeast. The flavor profile starts with rich chocolate and raspberries that are dipped in honey, then builds on dried dark cherry notes, and finishes with wine like silkiness..
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