New Release: Bourbon Barrel-Aged Double Negative, Gradient, and BFF from Grimm Artisanal Ales

New Release: Bourbon Barrel-Aged Double Negative, Gradient, and BFF from Grimm Artisanal Ales

Posted on March 10, 2015 by NYCBG

Grimm Artisanal Ales announced today that they will be releasing not one, not two, but three new beers next week at Bondurants.

The beers being released are Bourbon Barrel-Aged Double Negative, Gradient, and BFF. You’ll be able to try all three craft beers, plus Color Field and Tesseract, at Bondurants next week (event details here).

The beer descriptions and images below are from Grimm (source).

Bourbon Barrel-Aged Double Negative

Grimm Artisanal Ales Broubon Barrel-Aged Double Negative
Grimm Artisanal Ales Broubon Barrel-Aged Double Negative

Style: Bourbon barrel-aged imperial stout
Strength: 10% alc/vol
Bitterness: 70 IBU’s
Color: SRM 40

This is our award-winning imperial stout aged in Heaven Hill whiskey barrels. It’s 10% ABV and jet black. This time, the warming flavors of bourbon, vanilla, and American oak waft above notes of bitter chocolate, espresso, and black currant to create an even more irresistible experience.

Gradient

Grimm Artisanal Ales Gradient
Grimm Artisanal Ales Gradient

Style: Young bruin brewed with blackberries
Strength: 6% alc/vol
Bitterness: 15 IBU’s
Color: SRM 18

We’re calling this beer a Young Bruin – a new American sour style splintering off from the Oud Bruins of East Flanders. The base beer is a supple medium-bodied brown ale showing caramel, dried fruit, and rich malt. Combining spontaneous wild microbes with a farmhouse primary yeast strain, we achieve a mouthwatering acidity and complex fermentation character. Blackberries are added directly to the fermenter for raw tart fruit flavor.

BFF

Grimm Artisanal Ales BFF
Grimm Artisanal Ales BFF

Style: Belgian tripel IPA
Strength: 9% alc/vol
Bitterness: 75 IBU’s
Color: SRM 7

This is our second release of this beer! It’s first-wort hopped, hop bursted, and double dry hopped with centennial and falconer’s flight. We fermented it with a Belgian trappist yeast.

See you at Bondurants next week!


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