For most of the year, he sleeps, tucked away in whiskey casks, mellowing and maturing until the fall, when he emerges again. October marks the start of Big Bad Baptist season, and the brewery suddenly smells like coffee, chocolate and bourbon. It’s a busy time, with casks coming and going, tasting panels, blending and packaging, and everyone seems to be in a state of hurried anticipation. Big Bad Baptist is Epic Brewing’s award-winning, barrel-aged imperial stout to which our team adds coffee and cacao nibs. Ryan Buxton, head cellarman in Salt Lake City, oversees the program and discusses what makes …
Source:: Vail Daily Feed
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