Highbush Blueberry Toast
Muckraker Beermaker

Last fall, we brewed a bold, roasty 13% imperial stout using only first runnings from a grain bill with 7 roasted and caramel malts, and 15% oats. We let the second-runnings rest overnight in our coolship, where it was spontaneously inoculated by the microflora in the Sussex County air.

The beer spent the winter and spring fermenting in an American oak wine barrel, before we sent into a French oak puncheon with 6 pounds per gallon of fresh New Jersey blueberries.