Brewer’s comment: Smoked Oat Stout inspired by German rauch bier of Bamberg. A creamy and full bodied brew with distinctive sweetness, the smoky aftertaste achieved with Beechwood smoked malt. This difference makes a slightly higher mashing temperature that creates a certain amount of unfermentable sugars, giving the brew its full body. The yeast is traditional stout S-04 and fermentation takes around 4-5 days. It is then cooled to 5 degrees celsius where the yeast becomes inactive and drops to the bottom of fermentation vessel. After a further 2 days of maturing and clearing, the final beer is racked to casks or sent for bottling.
Malt: Complex malt bill made with Marris Otter, Beechwood smoked malt, Black Malt, Chocolate Malt, Roasted Barley, torrified wheat and oats.
Hops: Single hopped with English Bramling Cross hops, bringing hints of blackcurrant and spicy mandarin aromas.
Colour: Dark, black ruby.
Nose: Creamy and smoky notes with hints of tangerines, chocolate and smoke.
Taste: Strong malty flavours with a smoked aftertaste. Intense dark coffee and chocolate. Hints of citrus and spice.
Shadowy stout as dark as night. The eagle-eyed shadow wolves track smugglers along the Arizona-Mexico border. “Cutting for a sign”, these highly skilled hunters use age-old techniques to patiently track, then apprehend their targets. Careful out there, the Shadow Wolf will find you.