Patrons Project 1.05 Mountain Waves
Northern Monk Brew Co.

Collaboration with the British Bourbon Society. NY rye whiskey barrel aged stout.

We started with a complex grist high in rye malt to bring out the flavors of the whiskey and backed up with oats, some crystal malts for sweetness and a mix of different levels of roast for subtle toasted and chocolate notes.
At the back end of fermentation, we added the deep, fruity flavor of dark cherry puree then we transferred to barrels and let the whiskey-soaked wood do its thing for 8 months.

Finally, we brought the beer back out and transferred it back into a tank on top of Burundi coffee, rich in notes of dark fig and cacao, and that all-important almond.