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Trophy Hunt

Barrel Aged Imperial Stout

In the search for big game, one walks wild paths of peril for risk reaps rich rewards.

Now in its third iteration, Trophy Hunt has become our vessel for exploring two of our favorite adjuncts – vanilla beans and cacao nibs. We started with several 6-8 year Willett Family Estate Bourbon and Rye Whiskey barrels filled with 23-month old Here Be Monsters. From there we added hand-processed Tonga and Comoros vanilla beans (two that we’ve been particularly enjoying lately). You’ll find notes of cherry cola and hickory from the Tonga, while the Comoros lends marshmallow flavors. Then we conditioned the beer on Ethereal Craft Chocolate’s Ghanaian cacao nibs, which are known for their rich flavors of milk chocolate and coconut. We enjoy experimenting with these common adjuncts and evaluating the subtle flavor contributions of different varieties.

Batches

Blend 01 (10/2017)
Aged 18 months in Woodford Reserve bourbon barrels. Conditioned on Madagascar Bourbon & Ugandan vanilla beans and Haitian cacao nibs from Cultura Craft Chocolate.
Blend 02 (03/2020)
Aged 23 months in Laws Secale Straight Rye Whiskey barrels. Conditioned on Tahitian vanilla caviar, Fiji vanilla beans and Haitian cacao nibs from Cultura Craft Chocolate.
Blend 03
Aged 23 months in a blend of 6-8 year Willett Family Estate bourbon and Rye barrels. Conditioned on Ghanaian cacao nibs and a blend of Tonga & Comoros vanilla beans.

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