This is an ultra-complex treatment of "Black Tar," our base Imperial Stout, that has previously only been available at our food & beer pairing dinners at the OIB Tavern.
Black Orchid is the Angel’s Envy bourbon barrel-aged version of Black Tar. The barrels we procure are the ruby port casks in which Angel’s Envy bourbon is conditioned for several months after spending many years in American white oak.
This particular version of Black Orchid is a "festival beer." Nothing about it is supposed to be subtle except its relatively high abv of 11.5%. It ended up spending 7.5 months in the bourbon barrels. While in the barrels, it shared space with a host of premium adjuncts that were all introduced at different stages - Ugandan and Mexican vanilla beans; a house-blended medley of single-origin cocoa beans from Dominican Republic, Ecuador, Ivory Coast & Venezuela; house-roasted hazelnuts and pecans; and locally roasted Colombian and Honduran coffee beans.
It’s totally unfiltered and a few of the adjuncts were crushed and introduced without the option of pulling them back out before conditioning and kegging the beer. So it’s not just viscous, it’s downright chewy (think Pizza Boy Peachfunker). It was supposed to be an explosion of flavours and aromatics, without being too boozy or hot, and I think we accomplished that.
We serve an array of house-brewed beers and Florida-brewed beers, and serve craft food. So come on over if you can.
