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A Study of Lactic Acid Bacterial Flavour Expression As Seen Through Historical Beer Styles
The mid-palate is hefty
bread crust
is 100% natural
Lightly tart
Breakside Dark Cabaret 10.9 A Study of Lactic AcidWe sought to mine that vein of lost beers, when blending Dark Cabaret. Our newest blended barrel aged stout is a characterful expression of beer, barrels, and aging, no adjuncts needed. The dominant base beer here is our interpretation of an historic German style kulmbacher ale. What do we know about the style? That it was strong, dark, and hoppy. 60% Extra Strength Baltic Porter in Bourbon Barrels 10 months, 30% Tropical Export Stout in Bourbon
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