‘21 used 5% sugar for gravity points, late hopped with Idaho 7 and Loral. Fermented with BRY-97.
‘22 used 3.5% sugar and was late hopped with Cascade and Chinook (better choices than ‘21). BRY-97
2-year tasting notes: caramel brown color. Hard pour gives a moderate head that doesn’t last. Fizz remains present throughout. Stone fruit, floral nose. Stone fruit, caramel, vanilla, boozy warmth taste. Finishes slightly dry, bitterness is appropriate. Possible slight oxidation as color has deepened over time. Sugar feels inappropriate but overall, a solid BW.
‘23 used no sugar but 8% Cherrywood Smoked Malt. Late hopped with Willamette. WY1318.
'24 no sugar, used 3% Roasted Barley. Late hopped with Willamette and Cascade. WY1318
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