Breakside Dark Cabaret 10.9 The mid-palate is hefty

The mid-palate is hefty

A Study of Lactic Acid Bacterial Flavour Expression As Seen Through Historical Beer Styles

floral and funky with a refreshing winey acidity

then circulated with spirals of Brazilian Amburana hardwood to impart exotic hints of vanilla and baking spice

We ferment it first with our house yeast in stainless steel then age with Lactobacillus and Pediococcus for 18 months in an oak foudre

Breakside Dark Cabaret 10.9 The mid-palate is heftyWe sought to mine that vein of lost beers, when blending Dark Cabaret. Our newest blended barrel aged stout is a characterful expression of beer, barrels, and aging, no adjuncts needed. The dominant base beer here is our interpretation of an historic German style kulmbacher ale. What do we know about the style? That it was strong, dark, and hoppy. 60% Extra Strength Baltic Porter in Bourbon Barrels 10 months, 30% Tropical Export Stout in Bourbon