We recently purchased some barrels that had not had any wine or spirit aged in them, two medium- and two heavy-toasted (they also have our logo laser-etched on the heads and they look great). We brewed up this best bitter and then, about 12 hours after fermentation had started, transferred the beer to the barrels to finish fermentation. After about a week, we transferred back to a stainless steel tank for maturation. The classic biscuity depth of the style is further accentuated by the kiss of the wood bringing in a warm nutty tone. We also used Yakima Gold hops grown in Colorado by our friends at High Wire Hop Farms in Paonia.
Special Bitter or Best Bitter
ABV:
4.60%
Great Divide Brewing Company
Denver, Colorado