An infusion of Colombia La Granadilla coffee beans and cacao nibs imbues the brewery's signature Velvet Merlin milk stout with a seasonal twist. A touch of lactose "milk sugar" provides a suggestion of rounded sweetness on the finish.
In this bone-dry IPA, a special enzyme breaks down complex sugars that wouldn't otherwise ferment. The lack of residual sugars allows the subtleties of the hops to shine through.
Unlike Surly's flagship IPA, this newcomer is brewed with de-bittered roasted barley. The result is a beer with a citrusy, resinous flavor profile, plus some very subtle roasted notes and a very unsubtle black hue.
Midnight-black, full-bodied Imperial Stout featuring two types of imported cocoa nibs. Six types of malts go into this chocolate-lover's beer.