Originally Released In
BA21 Vol. 5
BA21 Volume 5 (13.3% ABV) is next up in our series of gigantic barrel-aged beers with premium added ingredients. For this installment, our brewers worked alongside Corvus Coffee Roasters in Denver to hand select a custom coffee blend featuring three distinct roasts to supercharge this bourbon barrel-aged imperial stout. To enhance the chocolate and vanilla notes we found in the coffee blend, we went all-in adding vanilla beans. The result is quite possibly the most well-rounded barrel-aged imperial stout we have ever made with toasty oak, roasty coffee, and smooth vanilla.
A note on IBUs from the nerds in the lab
Bitterness quantification is a vital part of the QC program at Oskar Blues, but the traditional IBU metric tells an incomplete tale. The IBU test measures the total amount of multiple chemical compounds that cause a beer to taste bitter. However, it cannot differentiate between those compounds, which occur in varying amounts and are all perceived with varying levels of bitterness intensity and duration. Increased dry hopping levels, in particular, cause dramatic shifts in perceived bitterness without changing the IBU result by much, if any. For example, Dale’s Pale Ale and the Can-O-Bliss IPA series have nearly the same IBU measurement, but Can-O-Bliss uses nearly three times the amount of hops and presents a much lower perceived bitterness.
Coming In October
Slow Chill Dunkel
Pilsner and Munich malts create rich aromatics of honey and brown sugar. Fresh baked wheat-bready goodness washes over the palate with notes of toffee, pie crust and biscuit.
Coming In September
A complex, international blend of Motueka, Amarillo, Mandarina Bavaria, Citra and Experimental Hop #06277 contribute to a big, juicy, citrusy IPA experience with notes of orange, tangerine, and zesty tropical fruit.