Breakside Dark Cabaret 10.9 and a gorgeous cellar aroma

and a gorgeous cellar aroma – but is distinguished by its festive copper colour

What if we actually showcased the effect of mixed fermentation cultures on a traditional style

We ferment it first with our house yeast in stainless steel then age with Lactobacillus and Pediococcus for 18 months in an oak foudre

is 100% natural

Lightly tart

Breakside Dark Cabaret 10.9 and a gorgeous cellar aromaWe sought to mine that vein of lost beers, when blending Dark Cabaret. Our newest blended barrel aged stout is a characterful expression of beer, barrels, and aging, no adjuncts needed. The dominant base beer here is our interpretation of an historic German style kulmbacher ale. What do we know about the style? That it was strong, dark, and hoppy. 60% Extra Strength Baltic Porter in Bourbon Barrels 10 months, 30% Tropical Export Stout in Bourbon