Bourbon barrel-aged sour imperial stout with cherry, cacao nibs, cocoa powder, and Madagascar vanilla beans

Crack into this treat, and you’ll get oozing molten cherry chocolate lava cake— Terreux style. This rich blend of Black Tuesday and Tart of Darkness was given the sweet treatment with grandma-approved helpings of cherry, cocoa powder, cacao nibs, and Madagascar vanilla beans. We mixed this stout batter until smooth, then baked it in bourbon barrels for toweringly thick and rich character. Let cool before digging in.

Bruery Terreux was developed by Patrick Rue of The Bruery as a creative space to develop new interpretations of age-old sour, wild and farmhouse ales. 

See more from from Bruery Terreux...