Monthly Archives: June 2016

Batch 67: Tart of Darkness clone sour stout with Black Raspberries and Cocoa Nibs

A friend came into a 53 gallon Knob Creek Single Barrel Reserve 9 year whiskey barrel that now lives in my basement and houses homebrew.  We’ve done a Russian Imperial Stout, a Scotch Ale, and an Oud Bruin.  The fresh barrel contributed a massive oak character, but over 3 batches and 1.5 years, the oak faded.  When the barrel naturally went sour during the Scotch Ale, we switched to intentionally soured beers and added 8 sachets of the Flemish Ale F4 blend from Blackman Yeast.

Next up is a sour stout, very low on hops (<10 IBUs), inspired by The Bruery’s Tart of Darkness.  The low IBUs are friendlier to souring microbes and also avoid the clashing of bitterness and acidity.

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