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.
ExtRemus is the red wine barrel variation dosed with Blueberries, Blackberries, Zante Currants, Pluots, Mission Figs and Aseel Dates.
ExtRemus will be tapped alongside ExtRomulus at the 2015 EBF in Boston, MA on Friday, 3/20/15.
Original Release Date: