Phase Three Eunoia 2024 complete set

Description

Eunoia Batch 1: 2024, A blend of imperial stouts aged in a variety of casks for 14 to 30 months, averaging 23 months for the final blend. After blending we added peanut butter, marshmallow, and chocolate, to balance out the rich, spicy whiskey notes and wood char.

Eunoia Batch 17: Shortbread Cookies, Cinnamon, Vanilla

A base that's built from a blend of three imperial stout recipes aged between seventeen and thirty two months in bourbon barrels. After being blended we thought the base profile would work well with flavors of shortbread cookies with a bit of cinnamon and some vanilla. You may be familiar with this type of cookie while on an airplane, enjoyed with a cup of coffee.

Eunoia Batch 18: It’s no secret we love coconut - always have, always will. We realized we have never done a 100% coconut eunoia, so here we are. We took a blend of base stout aged from 19 to 37 months aged in heaven hill, wild turkey, and willett bourbon barrels and aged it on over 800 pounds of raw and toasted coconut. Nothing else, just coconut, barrel, and stout. Coconut liquor with high notes of roast, winter spices, and subtle smoke

Eunoia Batch 19: For Eunoia 19 we brewed a Imperial Smoked Wheat Stout (the same base beer that makes up about 20% of Minutiae 2024), and put it in Bliss maple bourbon and Skinny Stick Maple bourbon barrels. The idea was to have the subtle smoke character in the stout play with the residual maple sweetness remaining in the casks to offer something fitting for a cold Winter night.

After 22 months in maple bourbon casks the stout picked up subtle notes of maple syrup, but really drew out the charr, oak , and bourbon character that plays very nicely with the smoked wheat malt we used in the base beer. Not overly smokey or syrupy in any way, just a nice addition to an otherwise very familiar Phase Three barrel-aged stout profile. 

Original owner bottles, stored at 55 degrees.