Come to KBC to hear Joe Hillman and his assortment of friends on Saturday, Feb. 27th from 9pm-12am!
Black as night, Damn near chewy, roasted bread… Dutch cocoa, Cuban coffee, charred prunes and cordial cherries. Finish continues for days. Boom ABV 6.4%
Blacker than midnight, bold roasted flavor with a viscous oat malt derived oiliness.. Dark toasted bread, Guatemalan coffee, cocoa, blackened raisins and a long finish, but eminently drinkable. ABV 7.2%
Think of Vermont as a beer style. This Double IPA uses the Vermont (Conan) yeast, U.K. malts and four American and one U.K. hop variety, massively. Tons of light fruits, apple and peach drops, a bit zesty in the finish. ABV 7.5%
What can be said of a beer so beery? Kennett Pride was truly developed “In the Woods by Men of Science” The malt, the hops, the water and the process all balanced on the fine edge of British and American brewing tradition. Ripe orange tannins, spicy hops, grainy drying on the finish. Awesomely drinkable! ABV 6.2%
Jetzt trinken wir wirklicht bier. (we’re really drinking beer now). Pale, clean, and bright as can be, toasty bread,malt forward with low bitterness but enough alcohol to warm the winter night. 7.6%
Citrus, some piney esters, Saisonish pepper and spiciness, possibly some hop and alcohol derived sweetness but surprisingly quaffable! With an ABV of 6.5% please resist the urge to operate anything.
This crimson colored scotch ale has a dark caramel note only possible with a traditional Scottish 4-hour boil. A moderate hop schedule reveals a complex flavor profile reminiscent of dark fruit and toast. Scottish Golden Primrose malt lends a lighter sweetness as well. Succulent finish. ABV 6.3%
This beer is big. Loads of citrusy hops with a clean ale yeast and low fermentation temps to fill the palate bringing the hop flavor and aroma forward. Although dry, the finish is surprisingly silky with a little spicy blast from the Rye malt. ABV 7.4%