ALCOHOL BY VOLUME Refers to how much alcohol is present in a given volume of an alcoholic beverage.
INTERNATIONAL BITTERNESS UNIT Measures a beer's bitterness from 1 being the least bitter and 100 being the most.
STANDARD REFERENCE METHOD Used to specify beer color with 1 being the lightest and 40 being the darkest.
NY Pale Malt, C60 Malt, Debittered Black Malt, Chocolate Malt, and Flaked Oats.
Chinook and NY Cascade in the boil for bittering.
Mashed at a higher temperature for a finish with a bit of perceived sweetness using dark roasted malts which impart roast notes of coffee and dark chocolate, and oats for a thicker, creamy mouthfeel and head retention.
A deep black beer with a brown, creamy head. Rich, roasty aromas with notes of coffee, smoke, and dark fruits like black currants. The taste is full of baker’s chocolate and dark roast coffee, finishing with a gentle sweetness and hint of fruit. The mouthfeel is fullbodied, smooth, and coating with zero high alcohol burn. Low to medium bitterness.Download Tech Sheet