Doppio

an imperial stout conditioned in bourbon barrels for 48 months and aged additionally on sump coffee 

Brewed with water from our wells and 54% local ingredients 

Mashed with a base of local barley malt and injected with a decadent blend of the finest caramel, chocolate and roasted malts. Fermented with our preferred stout yeast strain for an unbelievably thick body and luxurious mouthfeel. Transferred into freshly dumped, superbly saturated bourbon barrels and aged for a very, very long time. Once removed from the barrel, we added wonderfully complex coffee from the fine folks at Sump Coffee of St. Louis, Missouri. 

A long long time ago, in the year of 2019, we had our ultra homies from Perennial Artisan Ales at our farm in Nebo to help guide us in the dark ways of imperial stout brewing. After blending most of what we brewed and aged into other projects through the years, we tucked a few barrels in the way back part of our cellar, and legit forgot about them. After some spring cleaning, we resurrected these hidden beauties and hollered at the co-creators to make more magic happen. 

Inspired by a beer Perennial makes called Sump, we took this bourbon-soaked stouty base and grabbed some fresh roasted coffee from the folks at Sump. Boasting huge swathy notes of drinking chocolate, vanilla-soaked charred wood, toffee chewables and fruit-forward roasted coffee.