In February of 2008, Jackie O’s decided to start experimenting with wild yeast and bacteria. The first experiment was Grand Wazoo. Three glass carboys were filled with our Imperial Raspberry Vanilla Porter "Black Betty" and allowed to rest for six months on various sour cultures. Over the years Grand Wazoo has evolved and is now aged in bourbon barrels with more raspberries added during the aging period. Grand Wazoo was the catalyst for our sour project and what is now more than half of our barrel aging program. In three years, three carboys turned into 20 barrels and counting and those same sour cultures are still going. Cheers to the brew that got it started and is hands down the most extreme beer Jackie O’s produces. Chill before serving, decant slowly to keep the raspberry sediment at bay, then allow to warm. Share with friends now or age in your cellar for future celebrations.
Brewer’s note: In 2011 Black Betty (imperial raspberry vanilla porter) was racked into a bourbon barrel with Brett B. The beer rested for 18 months, with raspberries added toward the end, producing batch 4 of Grand Wazoo
This 2011 batch was also bottled, with a count of 210.
Brewer: Jackie O’s Pub & Brewery
Style: Sour/Wild Ale
Alcohol Content: 11.5%