Big Style

Origin Story

Another brand new stout for 2013, the original concept began with talks of doing a Toffee Stout. The idea was originally Tony's, and seeing as he is currently on baby leave, I'm not entirely sure why actual toffee wasn't used. Perhaps the difficulties associated with getting toffee, a hard confectionery candy, to integrate into the beer during the brewing process, is what ultimately led to its deconstruction, and the realization that the raw ingredients could possibly be utilized a lot easier than the finished product. The process of making toffee requires the boiling of sugar or molasses, along with butter, at an extremely high temperature (300310deg) until the mix is stiff enough to be pulled into a shape which holds and has a glossy surface. Seeing as we always boil our wort in order to consolidate the sugars provided by the malt, the brewers simply decided to add brown sugar and molasses, to see if some toffee like flavors could be created.