Collaboration No. 3

Collaboration #3 Stingo was brewed using traditional English ingredients. A variety of ale and specialty malts from Yorkshire are at the forefront; their pronounced roasty aroma and flavor contain hints of toffee, cocoa and bread crust. English hop varieties contribute subtle herbal, peppery qualities. The beer was brewed in batches; some was fermented on oak, some was fermented normally, and some was allowed to sour in the mash tun before being transferred to a fermenter. Boulevard’s brewers, along with Dann and Martha Paquette of Pretty Things Beer & Ale Project, then blended the batches until desired levels of wood and tartness were achieved for the final product.

For more details on the collaboration, check out this blog post from Boulevard Brewer Jeremy Danner.

Color (EBC) 76
Bitterness (IBUs) 35
Original Gravity (Plato)
Terminal Gravity (Plato)
Alcohol (ABV) 8.5%
CO2 - Bottles
CO2 - Kegs N/A

Aroma Roasted and caramelized malts, toffee, wood, cocoa, banana, almond, mocha, brown sugar, bread crust
Malt Roast, burnt, toasty, bready, rich, toasted sweet caramel
Hops Subtle herbal and peppery
Balance Malt
Body Medium; malty body offset by acidity

Ingredients

Malt: Pale Malt, Maris Otter, Halcyon, Pearl, Amber, Crystal Malt II, Black Malt
Hops: East Kent Golding, Fuggles

Pairings

Aged cheddar cheese
Biscuits & gravy
Caramelized apples
cherries
Chocolate with fruit (raspberries
Dried fruit and nuts
etc.)
Fish & chips
Grilled or roasted meats
Poached pears
Roasted vegetables
Smoked cheeses