Backlog....
Troon Demonic Invocation was excellent...nice roasty coffee and not too sweet...
Imperial Milk Stout conditioned on Rojo's Roastery Oaxaca Yaitepec Especial coffee.
When David (Rojo's Roastery) gets in touch and tells you they have something exceptional, you make a beer with it! This is only the second time in a decade they've stocked Mexican beans so we knew we had to brew something special to add it to. These stouts are a massive pain in the ass to make so we hope you enjoy :)
Jolly Pumpkin Madrugada Obscura was eh, kind of weak; not sure if it was a stout or Belgian but failed at both.
Trillium Permutation #6.32 was excellent but 10 oz was too much as it got too sweet and coconuty as it warmed. 5-8oz would be enough but Trillium doesn't do smaller tastings...
Permutation is our experimental series of small batch offerings, showcasing the unique visions and innovative concepts developed by our brewing and cellar crew. We name these beers in sequence - their numbering first indicates the year in the Trillium lifespan that the beer was released, followed by a recipe indicator. Learn more about our Permutation series by checking out our overview and our refresh.
Brewed at our Fort Point location, Permutation 6.32 is a bold imperial stout brewed with a number of dark roasted malts and dark brown sugar and then conditioned on fresh coconut. Pouring a jet black color with a light brown head, Permutation 6.32 offers enticing aromas of melted chocolate, vanilla, rich molasses and coconut macaroons. The palate follows, exploring layers of bright coconut, raisins, and ground nuts. Full bodied with a viscous mouthfeel, Permutation 6.32 has an indulgent finish with a decadent sweetness.
Trillium South Pacific Soufflé was good but nothing special...
Our second collaboration with our good friends from Garage Project, South Pacific Soufflé is a full flavored imperial stout brewed with a number of dark roasted malts and dark brown sugar. To condition this special beer, we utilized Flight Coffee, Goodnow Farms cacao nibs, and luxurious Tongan vanilla beans. Rated alongside Madagascar bourbon vanilla beans as one of the best varieties in the world, Tongan vanilla beans offer a truly unique and bold flavor profile with a South Pacific flare. Nearly a foot long, our Fort Point brewing team hand scraped pound after pound of these vanilla beans to fully extract their rich aroma and flavor.
The end result pours an opaque jet black color with a khaki brown head. Swirling the glass, the nose is instantly welcomed by lush aromas of sweet vanilla cream, earthy dark chocolate, and rum-raisins. With each sip, layers of vanilla gelato, charred marshmallow, chewy dried fruits and mocha lattés wash over the palate balancing the sweeter tones with a gentle roast character. Medium bodied with a creamy smooth carbonation and viscous mouthfeel, South Pacific Soufflé has a long, satisfying finish that makes each returning sip a joyful exploration.
Treehouse I will not be afraid was excellent but had a lot of sludge in the bottle...
We are excited to welcome a new member of the Tree House Imperial Milk Stout Family - I Will Not Be Afraid! Brewed with an assortment of chocolate, roasted, and pale malts and carefully dosed with cacao and coffee, I Will Not Be Afraid is an immensely enjoyable Tree House Imperial Milk Stout. We taste intense syrupy dark chocolate, caramelized candy sugar, chocolate covered espresso beans, and a hint of cherry cola. This beer is luxurious and silky, like chocolate clouds, yet never relies on an overly saccharine complexion to bring out the intense and complex flavors we have worked so diligently to impart. We welcome you to enjoy it by the fireplace as we head into the cooler New England seasons. (Keep this beer cold at all times. Allowing it to warm will be detrimental to its character, flavor profile, and longevity).
Kane Picture in Reverse Rye was awesome, very underrated...
Picture in Reverse, the annual release of our Barrel-aged Old Ale. The base beer is brewed with a simple malt bill of almost entirely British Golden Promise then boiled down for three hours to reduce and concentrate the wort. After fermentation with our house ale yeast we aged this beer for over 13 months in total. Aged in rye whisky barrels from Willett Distillery.
