48 Hours & Counting
Electric Bear Brewing

This massive imperial stout was a labour of love and worth all the hard work. Rather than the usual ‘brewday’ this brew was a 2 day long ‘brewday’ that involved mashing in and digging out several times to achieve a very small amount of wort that was very high in fermentable sugars. We then fermented it using 2 different yeast strains to produce this 13% imperial stout that has finally been heavily dosed with Madagascan vanilla pods.

The result is a delicious, sweet and roasty, big boozy bad boy of a stout.