Beavertown Gluttony

This is big bad birthday breakfast barley wine collab with Wander Beyond. The original Barley wines were made with the first running’s of a brew. So we did two mash’s to make 40 hl of wort in the copper with all pale malts and oats to give a pancakey grist. Then boiled it for 6 hours to get OG up high as possible and added lactose and dextrose to the end of the boil. The beer was hopped in the whirlpool with bramling cross to to give a berry note on the nose. Then added blackberry juice concentrate and puree post fermentation along with 40 litres of maple syrup.