hunahpu

Our friends at Cigar City Brewing hooked us up with some SUPER SCARCE Hunahpu’s Imperial Stout, in fact the only kegs to land outside of Florida. It’s a decadent Imperial Stout aged with cacao nibs, Madagascar vanilla beans, chilis and cinnamon. This yearly release is highly sought-after and we’re excited to tap a keg of it at each of our taprooms (Brevard, Longmont, and Boulder) on Saturday, March 10, at noon. There’s only one keg per taproom, so this liquid joy is gonna go FAST. This tapping aligns with their Annual Hunahpu’s Day Celebration held in Tampa – a popular beer festival 9 years in the running – so we’re psyched to join in the celebration from afar.

Taproom guests can purchase Hunahpu’s on draft while that rich cacao nectar of the Mayan Gods lasts (first come, first served)

Pricing:

$4.75 4oz pour

$12.00 10oz pour

No Crowlers

About Hunahpu’s Imperial Stout:

On RateBeer, users have given Hunahpu’s a 4.58/5 rating, along with comments like,

“If you don’t like this, stop drinking beer” – MrMonotone69

“Chocolate, cinnamon on the nose and taste. Mild chili burn. Layers of flavor that linger long after you are finished. This is how you do a stout!” – Reds78

“All cylinders are firing, perfect stout pour, amazing entertaining nose, multitude of flavors (coffee, vanilla, cinnamon) working over your taste palate with a nice heat finish. Perfect!!” – Jfishe13313

Hunahpu’s Official Description:

In Mayan mythology, Hun Hunahpu was the father of the Mayan hero twins Hunahpu and Xbalanque. Hun Hunahpu, along with his brother Vucub Hunahpu, was tricked by the Dark Lords of the underworld and slain. Hun Hunahpu’s corpse morphed into a cacao tree, his head becoming a cacao pod, which in typically awesome mythology fashion, spit upon the hand of a young maiden named Xiquic who promptly became pregnant with the hero twins. The twins would ultimately grow up to avenge their father and uncle and defeat the Dark Lords and ascend the heavens to become the moon and sun. We brew Hunahpu’s® Imperial Stout once a year and release it only at the brewery on the second Saturday in March. We will continue to do so until the end of the cycle.