private press brewing tohubohu Casey Brewing & Blending we macerated stevnsbær from the

we macerated stevnsbær from the Frederiksdal Estate in Harpelunde

This blend consists of wood aged beet lambic and beet pomace from maceration

yet it is balanced with the brightness

When Bryan isn't overseeing our brewing operations

the Josefa Perez bodega

private press brewing tohubohu Casey Brewing & Blending we macerated stevnsbær from theTohubohu is a new exploration into the interply between Belgian style quadruple and imperial stout. This blend showcases a equal percentage of both stout and quadruple. The signature fruity spice of the quad and the rich chocolate caramel character of the stout both shine in Tohubohu. The addition of Ugandan cacao nibs sourced from the Semuliki forest via White Label Chocolate, brings the two styles together, excentuating the chocolate and red berry