La Cumbre 2nd Anniversary Stout

COMMERCIAL DESCRIPTION
On September 5th, Kaylynn, Daniel and Jeff embarked on a 14 hour journey. Jeff and Daniel started that journey with over 1,700 lbs of the finest British malts. After nearly an hour of back breaking stirring they embarked on a fairly manageable yet time consuming 4 hour runoff. Then the boil; 5 hours of bubbling and chubbling the deepest darkest sweetest liquid our kettle has ever seen. Kaylynn took over 2 hours in, adding an astronomical amount of German Magnum and Centennial hops to balance out the enormous malt bill. At the end of the boil she graced the kettle with 4 gallons of molasses and 100 lbs. of dextrose to further strengthen the wort. After 2 weeks in the fermenter, our house ale yeast had completed its job and we released this beast into freshly emptied Pinot Noir and Syrah barrels where it would mellow for the next 90 days. So much could be said about such a beer… Full bodied? Check. Warming alcohol? Double check. Bitter? Check. Malty? Check….we could go on. But in the end, this is as rich a stout as you will find with all of the burnt sugar, raisin and cocoa notes that one would expect from such a beer. This beer is a tribute to 2 successful years of brewing New Mexico’s most costly and celebrated beers. Please enjoy it responsibly.

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