The beer is a beautifully F’ed up Export Style Stout (usually a drier more lean version of an Imperial Stout, but still, an Imperial Stout). We added roasted buckwheat and Chinese heirloom forbidden rice to the mash, and the ever-omnivorous Chico yeast was used for fermentation. Clocking in at 9% ABV, this brew comes in fairly low on the IBU scale at 25, allowing the specialty ingredients to really shine through. Post-fermentation the beer is split between two previously used oak wine barrels—one red, one white.
ExtRomulus is the white wine barrel variation dosed with Mango, Kiwi, Papaya, Pineapple and Calypso Hops.
ExtRomulus will be tapped alongside ExtRemus at the 2015 EBF in Boston, MA on Friday, 3/20/15.
Original Release Date: