Each week on the Tavour app, we highlight top-notch beers from independent craft breweries across the U.S. — and sometimes even from abroad! Here are just a few of the sought-after Stouts we shared with beer lovers recently. Have you scheduled your beer delivery yet?
When Junkyard sent us a new batch of their Willett Barrel Aged King Size Imperial Peanut Stout (2020), our mouths started watering on behalf of dessert lovers everywhere.
The luxurious, bourbon barrel-aged, dry-roasted peanut powerhouse comes in a whopping 750 ml bottle with a dangerously discreet 11.7% ABV to boot!
To craft Barrel Aged King Size, the dexterous brewers aged the entire batch in its freshest round of Willett bourbon barrels to-date.
The dreamy, dark-as-motor-oil result bursts with flavors of sweet leaf tobacco, top-shelf bourbon, and dried figs.
On top of its barrel character, succulent waves of bakers chocolate and flakey Butterfinger candy bar flavors flirt with notes of vanilla bean. It tastes like a chocolate peanut butter torte with an oaky, boozy twist, topped with a pillowy-plop of homemade whipped cream.
This beer is named Raspberry French Toast because it tastes like:
Raspberry. French. Toast!
We’re over-the-breakfast-plate delighted, because we’ve already downed a few cans and it was shockingly smooth for 12% ABV. We won’t be doing anything for awhile except dreamily reminiscing about this brew’s silky cinnamon depths swirled with jammy berry goodness.
And, did we mention it comes from Hubbard’s Cave? Those Pastry Stout masters just north of Chicago crafted this decadent treat with coffee-like dark malts and fermented it on hefty doses of real raspberries, maple syrup, cinnamon, and vanilla. A spoonful of lactose keeps it creamy and utterly sippable throughout.
No wonder Forbes named that crew one of the Top 15 Breweries in Illinois! Hubbard’s Cave seems to possess magical powers for transforming luxurious breakfast delights into beer.
In the barista world, a “dirty chai” is a kind of latte with a shot of espresso, steamed milk, and spiced black tea (chai). In the brewer world, ‘dirty chai’ indicates a whole other plane of excellence.
Case in point: Barrel-Aged Imperial Dirty Chai Stout!
To craft it, SaltFire Brewing Co. hopped their chocolatey Stout base with Magnum Hops, then infused the brew with coffee beans, lactose, and an abundance of chai spices. Finally, they aged the brew for a full year in High West Bourbon barrels!
From the moment it’s opened, enchanting aromas of cardamom, cinnamon, and clove spill out. Flavors of dark chocolate harmonize with rich coffee notes and hypnotic tunes of whiskey and oaky vanilla. The lactose rounds it all out with a latte-thick, velvety mouthfeel.
If you’re a fan of rich, decadent, Imperial Pastry Stouts, you’re going to want to take a little stroll down The Path I Fear. But, there are a few things you need to know before you set off on this journey. Such as:
- This brew comes courtesy of North Carolina’s New Anthem Beer Project. These brewmasters are seriously shaking up the Southeastern craft scene with 3 medals at the 2020 NC Brewers Cup!
- Fans can’t get enough — those lucky enough to snag a taste of this hyper-limited 2020 release rate it an eye-popping 4.44 on Untappd!
- It’s delightfully decadent. The brewers added heaps of locally roasted coffee, two different kinds of vanilla beans, and piles of organic cacao nibs, so it tastes like “a mocha version of a high gravity cream soda.” YUM.
- We have just 300 bottles for all of Tavour. It won’t last long.
So, go ahead and let your tastebuds wander along The Path I Fear. The only thing to be scared of is missing out!
We are almost certain you haven’t heard of Adventurous Brewing yet.
Everything they brew is insanely small-batch — only seven barrels-worth, to be precise. And, because their head brewer, Chris Trelstad, believes in pushing the envelope with every release, you likely won’t ever see the same Adventurous brew twice!
Cinnserely is no exception. To make it, Chris shows off his flavor fixations with over 900 lbs of specialty malt grains in the base Stout. These grains mix and mingle to give the beer powerful notes of chocolate-covered raisins and Montmorency cherries. Then, the brew crew kicks it up a notch by conditioning the beer on pounds of whole ceylon cinnamon sticks for up to 3 weeks!
Each silky sip is flush with flavors of cinnamon-kissed chocolate and ripe dark fruit. It’s like getting a mouthful of fresh-baked oatmeal raisin cookies in every gulp — and with an entirely undetectable 12% ABV, to boot.
- You received your beer delivery, now what? Learn more about how to store (and serve) your beers.
- Curious about cooking with beer? Check out these recipes for Beer Can Chicken, Beer Bread and Beer Cheese Dip!
- We decode one of the most common beer questions we hear: “What’s The Difference Between An Ale And A Lager?”