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Behold! The entire list of stouts for the Festival of Dark Arts 2017.
Barrel-Aged Narwhal Imperial Stout (2015)
Narwhal was aged for 8 months in fresh bourbon barrels (a combination of Willett single barrel, Heaven Hill and various Beam barrels)
The Rusty Nail (Released at 4pm)
The Rusty Nail begins life as The First Nail, an oatmeal stout of epic proportions with brewer’s licorice, smoked barley, pale malt, and then aged on cinnamon bark. She becomes The Rusty Nail after spending 15 months in 12-year-old bourbon barrels.
Bourbon Barrel Aged Dark Star: Spice Wars
Imperial Oatmeal Stout aged in 15-year-old single use Kentucky Bourbon barrels. Spice Wars adds vanilla, cinnamon, nutmeg, allspice, ginger, and cloves.
Speedway Stout – Vietnamese Coffee
A blend of four Vietnamese coffees, known as cà phê sa đá. The coffee beans were slowly roasted at low temperatures and then brewed by AleSmith with a traditional phin-style filter that gently percolates water through the ground coffee. The result is an intensely aromatic and bold tasting coffee that complements the notes of chocolate and roast in this massive stout.
Speedway Stout – Mokasida Coffee
Mokasida is a regional blend of coffees that showcase the subtle characteristics of East African beans. When paired with the chocolate and roast character of our imperial stout, Mokasida imparts notes of cocoa, blueberry, and sweet potatoes to make a truly unique beer.
Aged in Pinot Noir and bourbon barrels, rounded out by lots of oats – this smooth sipping beer will have you pondering the mysteries of the universe.
BA May The Oats Be With You
The dark side is strong in stouts, but the force of oats creates a balance that pulls you from the depths of darkness. Vast amounts of oats were added for a fuller body, minimizing the bitterness that can come from darker malts. Aged for over nine months in Four Roses Bourbon barrels.
All Seeing Pie
A spiced stout aged in Four Roses Bourbon barrels, adding notes of woody vanilla & oak. Jammed with hearty malts, a blend of spices, plus homemade apple pie filling tucked into the barrels – this stout is a warm reminder of a fresh baked apple pie…with a touch of holiday cheer.
Matryoshka (named after the Russian nesting dolls) aged for over a year in Four Roses Bourbon barrels, stacking layers upon layers of elegant complexity. This Russian Imperial Stout builds with a graceful and delicate intensity, strong enough for the Siberian winter.
Matryoshka with Cocoa Nibs
This smaller batch inside of a batch of Matryoshka was aged in Four Roses Bourbon barrels with cocoa nibs.
Matryoska with Cocoa Nibs & Raspberries
At the center of the Matryoshka barrels lies this Russian Imperial Stout aged with cocoa nibs & raspberries in Four Roses Bourbon barrels.
Keg Nog is a wonderful marriage of sweet milk stout and eggnog spices. It’s on the lighter side, so you can enjoy a few at the holiday gathering without being “that” aunt or uncle. Brewed with nutmeg, cinnamon, and vanilla beans.
Old fashioned root beer (emphasis on ROOT) in stout form. Brewed with an herbalist’s formula of sassafras, sarsparilla, cinnamon sticks, and vanilla bean – this stout offers a complete natural flavor while avoiding the syrupy pitfalls of concentrates. Jet black in color with that reminiscent aroma of root beer and vanilla.
Brewed with Candy Cap mushrooms (for a slight maple syprup flavor), molasses, brown sugar, and graham crackers. Lastly, cinnamon sticks sat in the boil to add a light spice note. All of this combines into a smooth and EXTREMELY balanced stout.
Fruit forward, a plum sweetness arises from a black and chocolaty sea, not unlike the giant beasts (or Kaijus) from Japan’s dark waters. A hint of black tea at the finish with an earthy bitterness that lingers, like the destruction a Kaiju leaves behind.
A smooth, well-balanced stout put together with all the fixin’s for your PB&J sammy. Brewed with roasted Spanish peanuts and blackberries, this strong stout will definitely pack your lunchbox.
A blend of freshly roasted coffee and strong malty stout. Hints of fruit, cardamom, ginger, and caramel are pulled from the hand-selected Honduran coffee beans, locally roasted by Coava Coffee in Portland.
Coffee Girl Stout aged in Kentucky bourbon barrels – for those that like a little pick-me-up in their mug.
Viva La Stout
A Mexican chocolate stout, brewed with cinnamon, vanilla, and almond spices blended with Mocafe Azteca Chocolate. To the Stout Revolution!
Itsy Bitsy Stout
A small-batch Irish dry stout brewed for Stout Month and St. Patrick’s Day.
Polish’s Black Walnut Stout
Rich, savory stout brewed with black walnuts, roasted in the Fort George wood-fired oven. Named after Michal “Polish” Frankowicz, the brewery manager.
So Happens It’s Tuesday (Released at 6pm)
Imperial Stout aged in bourbon barrels. Similarly dark and delicious like Black Tuesday, but in a more affable format.
Share This: Mole
A mole inspired Imperial Stout featuring ancho chilies, chipotle peppers, cinnamon, vanilla, and cacao nibs.
1349 Black Ale
A cross between a double stout and an IPA, 1349 Black Ale has a rich, dry malt character that isn’t very roasty. The hop notes are intended to be piney and spruce-like and the mouthfeel is intended to be dry and astringent. Ethiopian coffee and blackstrap molasses are added in the whirlpool and are treated as layers, not a focal point.
Spaghetti Western – Grappa Barrel
Imperial Chocolate Coffee Stout aged in Grappa barrels (Italian grape-based pomace brandy).
Shazoo Imperial Milk Stout
Rich imperial stout with chocolate, caramel, and coffee notes.
Horchata Imperial Milk Stout
A salute to our south of the border brothers brewing great beer! An Imperial Stout brewed with vanilla, cinnamon and rice malt with a creamy medium body. It’s a real treat and dessert in a glass!
A blend of the first two batches of beer we brewed at Alesong, our imperial milk stout was matured in bourbon barrels to add velvety layers of vanilla, coconut, and bourbon to the sweet and chocolatey malt flavors of the base stout.
Bourbon Barrel Breakfast Stout
Imperial Breakfast Stout brewed with Kuma Duarte Coffee and aged in bourbon barrels.
Northwest Breakfast Stout aged on a ridiculous amount of Vermont maple syrup and locally roasted Clutch Coffee beans.
Pass Stout (2014)
At GoodLife Brewing, we add Northwest twists to all our creations and feel this beer is a perfect example. Why you ask? Well, it is an American Stout, a category that is the outcome of US brewers’ vision for a stout, resulting in a smooth bodied ale with subtle hints of roasted malt and chocolate combined with a slight coffee and cocoa character.
Bourbon Barrel Aged Stout
Imperial stout aged in Oregon whiskey barrels.
Bourbon Barrel-Aged Salted Caramel Stout
Our winter seasonal stout aged for 12 months in Heaven Hill Bourbon barrels. Big notes of vanilla, caramel, and chocolate mix on the nose are followed by rich bourbon flavors on the mid-palate, a luscious mouthfeel, and a hint of salt on the finish. All rounded out by soft oak tannins and a pleasant wood character.
Imperial stout brewed with chocolate, orange peel and fresh orange zest.
Bourbon Barrel Jaywalker (2013)
Aged eighteen months in thirty-year-old Heaven Hill Whiskey barrels.
Breakfast with Woodford
Imperial stout (variation of Super Nebula) aged in Woodford Reserve barrels.
Bourbon Barrel Aged Chocolate Stout
American stout aged in bourbon barrels.
Uncle Stepdad started his life as Everybody’s Imperial Stout. He was already pretty cool. But, after 10 months of aging in bourbon barrels during the winter, spring and summer, he’s a new man. Wiser, more sophisticated, and complex, Uncle Stepdad is ready to step back out into the world.
Frontier Justice Coffee Stout
This collaboration with Sisters Coffee Roasters features 1 lb per barrel of their special roast. The base beer is a huge Imperial Stout brewed with 10 different malts and all Cascade hops. The final beer is dominated by rich coffee aroma and flavor.
Symbiosis Fig Stout
The fig would not exist without the fig wasp, its only pollinator. It is in the spirit of this symbiotic relationship that Reach Break Brewing and 7 Devils Brewing Co have collaborated to create Symbiosis Fig Stout. This bold, harmonious brew proves that some things were just meant to come together.
El Rey Mexican Imperial Stout
Sweet sugary caramel, fresh sliced chili peppers, and earthy cocoa.
Imperial stout infused with house-made cold brew and hazelnut oil.
Bourbon Barrel-Aged Oort Imperial Stout
This barrel aged version of the Oort Imperial Stout slumbered for fifteen months in 12-year-old bourbon barrels, imparting flavors of bitter chocolate, vanilla, and oak. It drinks especially chocolatey, with some heat from the barrel.
The coffee lover’s consummate beer. Brewed with an abundance of flaked oats, bitter and imported chocolates, and two types of coffee, this stout has an intense fresh-roasted java nose topped with a frothy, cinnamon-colored head that goes forever.
Bourbon Barrel-Aged Imperial Stout
Midnight black topped with a dense, creamy, and chocolate mousse foam. Powerful aromas of cocoa, caramel, coconut, toasted oak, and chocolate covered berries. Big flavors of ripe cherries, red velvet cake with a hint of char and a touch of Bourbon. Finishes with a kiss of oak tannins and a mouth coating richness.
Discovery Coast Coffee Milk Stout
This coffee stout is made with Long Beach Coffee Roaster Discovery Coast Dark Blend. The blend was specifically chosen for it’s bold but not bitter qualities. Hints of chocolate mingle with the coffee making this stout a very popular pour at North Jetty.
Rye Barrel Aged Imperial Stout
A big, bold, roasty stout brewed with generous amounts of English crystal malt and roasted barley. Aggressively hopped yet balanced with malt sweetness and a full-bodied mouthfeel. Extended aging in rye whiskey barrels smooths out the rough edges and contributes notes of wood, whiskey and vanilla
Parabajava (Released at 2pm)
Parabajava is an ongoing series of infusing some of the best coffees in the world in to Parabola, our decadent Russian Imperial Stout. This year, we collaborated with local Templeton coffee roaster Dark Nectar to find the perfect coffee to complement the rich dark chocolate and bourbon character of Parabola. After tasting single-origin coffees from around the world, we found what we were looking for. Their Ugandan single origin roast adds subtle nutty and fruity accents that round out the flavor profile of Parabajava, resulting in an overall profile reminiscent of a rich, espresso-infused batch of fudge brownies. The barrels selected for the final blend were from several batches in the summer of 2015, averaging just over a year in age at blending. We then cold-infused freshly roasted and coffee direct from Dark Nectar. We recommend that you drink Parabajava fresh to enjoy the coffee character at its peak.
Our decadent Oatmeal Stout lovingly aged in Bourbon barrels. Beautiful chocolate, espresso and vanilla-bourbon aromas hold your nose hostage. Rich dark chocolate truffle, bourbon and espresso create a dangerously smooth and incredibly drinkable barrel aged Oatmeal Stout.
Bourbon Oak Murrelet
Marbled Murrelet dry stout aged in bourbon barrels.
Pitch black and aggressive. this robust american stout has huge hops and big roast flavors. Brewed with Newport and Cascade hops along with roasted barley and dark chocolate malts.
Pie in the Sky
This lush and creamy marionberry pie stout began with a trip to the Berry Patch in Westport, Oregon. 10 pies for 7 barrels of beer along with 50lbs of Nilla Wafers straight into the mash tun help contribute nuanced layers of pie crust, vanilla, and a slight berry twang to the resulting base beer. A touch of lactose is added to the kettle to aid in creaminess. After fermentation subsided we added fresh marionberry purée to top it all off.
Russian imperial infused with figs, vanilla beans, and aged in rum barrels with raspberries.
Willet Whiskey Barrel-Aged Imperial Stout
Our friends over at Kentucky’s own Willett Distillery have one kind of barrel: wood. And they put two things in them: Bourbon and Rye. We were fortunate enough to get some of their Bourbon barrels, and we put our Imperial Stout in them. It’s a chocolatey, coffee-y, smoky, Bourbon-y beast of a barrel-aged thing. Word.
Cookie Crisp oatmeal stout.
Barrel Aged Standard Crude
Whiffs of pine and spruce lead you in to the glass, where you find bitter cocoa and candied oranges. A touch of roast permeates throughout, but the hop expression wins over in the end. Dry and lively but with a creamy feel. Enough hops to be under protest, but we rule it a home run.
Bourbon-Barrel Aged Imperial Stout that draws from the depths of nothingness and pours obsidian black with intense aromas of vanilla, cinnamon, and cooked sugar; finishing with the layered richness of a bourbon chocolate pie.
This double chocolate imperial stout aged on raw cocoa nibs is about as decadent as they come. This fan favorite is brewed once a year and its anticipated return is wide spread. Named in honor of The Neverending Story’s character, The Nothing, who was the embodiment of lost hope and dreams and is set upon destroying Fantasia.
This imperial stout pours black with a dark creamy head. It’s rich and bold with flavors of oak, whiskey, molasses and dark fruits. It’s surprisingly smooth and drinkable for such a big gnarly beer.
Diesel Imperial Stout
Barrel aged stout brewed with chocolate and roasted malts, organic black strap molasses, and dark Belgian Candi sugar, then aged for 5 months in Heaven Hill Bourbon barrels on Papua New Guinea vanilla beans.
The Impassable is named for the treacherous waters at the mouth of the Columbia River Bar, where the mighty Pacific Ocean wages constant war with the waters of the Columbia River, referred to as the “Graveyard of the Pacific.” This monster is a dark, smooth, roasted malt bomb, with dark chocolate notes to compliment the violent storms that do battle with the North Coast’s two most powerful leviathans.
Péché Mortel (French for “Mortal Sin”) is an intensely black and dense beer with very pronounced roasted flavours. Fair trade coffee is infused during the brewing process, intensifying the bitterness of the beer and giving it a powerful coffee taste.
Cold-press coffee from 10 Speed Roasters in Hood River, cinnamon sticks, and vanilla beans add to a stout of imperial proportions. It’s smooth and comfortable, just like your favorite sweater.
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