With four main flavors, it was nice to see each one have a place in this beer and each one be noticeable in the taste. The beer starts out sweet but then is cut by the barrel to round it out. Instead, the barrel will make itself known in the back of your throat. While some barrel-aged beers will hit you with those bourbon notes of molasses, tobacco and oak, this beer isn’t going to feature that upfront. The chocolate flavor is present throughout, and those who are fans of pastry stouts will enjoy Barrel-Aged Cuppa Breakfast.Īs for the barrel characteristics, they’re there but they come late. The first flavor was (not surprisingly) maple, but I was pleasantly surprised with how the vanilla was able to shine through in a sea of big adjuncts. On the nose, you’ll get big maple notes with coffee in the background. Its consistency reminds me a lot of the Abraxas beers from Perennial. Like its non-barrel-aged companions, this beer is thick like motor oil and jet black. The first barrel-aged Cuppa is your classic breakfast stout with maple syrup, coffee, chocolate and vanilla. The big question I had would be how these big pastry stouts would do when they met barrels for the first time. Using a blend of Heaven Hill, Buffalo Trace, and Woodford Reserve barrels, both beers feature signature ingredients used in past versions of the Cuppa series and feature an elevated ABV of 14%. Two new ones, Barrel-Aged Cuppa Breakfast and Barrel-Aged Cuppa Cinnamon Coconut will be released at the taproom starting tomorrow at 11 a.m. From Cuppa Oreo to Cuppa Mexican Hot Chocolate, Untappd lists 11 different non-barrel-aged Cuppa beers. The series has seen a wide variety of ingredients. Known for their thick body, heavy adjuncts and deep flavors, the Cuppa beers from Maplewood Brewery and Distillery enter a new chapter tomorrow with the release of their first barrel-aged versions in the series.
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