Crosby's Kitchen & CocktailDerailed Series: Cranberry Milk Stout

When we brew the Imperial Stout base for Rum King, we need to break up each boil into two separate mashes due to the amount of grain needed to make it high gravity. After we stop each run-off, there's still a lot of sugar left in the mash. Instead of dumping it down the drain, we decided to save a few barrels worth and create something new. We thought some tartness would be fun, but instead of doing a kettle sour, we used cranberries. The addition of lactose helps smooth everything out! - Head Brewer Josh Bischoff