“Fermented with a lager yeast at warmer temperatures and cold-conditioned for several weeks. It pours a deep, dark brown with red highlights and a khaki head. Aromas of sweet caramel malt, dried stone fruit, cocoa powder, and subtle smoke. Flavors are a combination of tart cherry, bitter chocolate, biscuity bread, and sweet and tangy maltiness with an underlying smoke and hop bitterness.”
As always, we tap at 5 p.m. while supplies last. With regular bar/restaurant/oyster service available.