“Brewing big huge stouts is….scary. The brew day to do our stout is by far the longest of our beers. It has by far the most ingredient (both on the hot side, and often times on the cold/adjuncting side, too…to say nothing of the inclusion of costly spirit barrels on occasion). So the investment of time and materials is on another level over many of our other beers. When you start a fermentation with that thick of a base, you are asking the yeast to do quite a lot. We strive to make stouts that we feel have the very best balance possible – we want our biggest stouts to be appropriately sweet-but-not-cloying, have an appreciable ethanol punch that is commensurate with the sum of the beer’s parts, and have that narrow Venn-diagram-junction-point of the characteristic roastiness, hop bitterness, and overall malt complexity and presence that works best for the style. And then there’s the next layer of this byzantine effort: the adjuncts. We insist on preserving the dignity and identity of the stout base, and use only the highest-quality adjunct ingredients available to assure that the end result is the stout’s original recognizable form with complimentary enhancements. It took us A LOT of time to develop our stout to where we thought we’d arrived at all of the foregoing, and we couldn’t be happier to get to share it with everyone and talk about it to their and our hearts’ content.”