A bourbon barrel-aged imperial stout conditioned on Onyx’s “Krampus” coffee. Mashed with a base of local barley malt and injected with a decadent blend of the finest caramel, chocolate and roasted malts. Fermented with our preferred stout yeast strain for an unbelievably thick body and luxurious mouthfeel. Transferred into freshly dumped, extremely wet Buffalo Trace bourbon barrels and aged for over one year. Conditioned on Onyx’s “Krampus” coffee.  Blended in celebration of the opening of our tasting room in Optimist Hall. To mark the occasion, we wanted to collaborate with a fellow Optimist Hall resident. For this blend, we are thrilled to be working with our friends at Undercurrent Coffee. Here are a few words from owner Todd Huber about the coffee we used in this beer. “We chose a holiday themed single origin from Onyx Coffee Lab, our primary roaster. It’s a Kenyan coffee. Think burnt sugar with full-bodied grapefruit and dark chocolate with slightly spicy cinnamon lingering throughout, turning to a pleasant dark chocolate and cinnamon aftertaste. The extra caramelization that it undergoes gives it more sweetness and less acidity than a traditional Kenyan offering. The coffee came from the Kamviuu Coffee Factory which consists of over 1,000 small holder farmers that deliver to the Factory for processing. They use a washed process, creating a clean and bright profile.” 250 bottles in existence and available only at our Optimist Hall location in Charlotte, North Carolina.


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