The 45th entry into the Avery’s Barrel-Aged Series isn’t a sour this round, but a huge imperial peanut butter stout.
Avery has actually been working on a peanut butter beer stout for years, but struggled with the peanut flavor. When you add peanuts to beer, the oil kills the bubbles. (Plus peanuts can get a little oily.) In the past, the beers fell a little short on flavor, so they’ve never gone public. That was until Travis Rupp. Avery’s Research and Development Manager joined the process.
Rupp is a professor at the University of Colorado and graces the bottle’s label. He found the same setback while brewing with peanuts as a homebrewer. In order to get it right, Rupp used refined peanut flour for a burst of nutty flavor, then aged in bourbon barrels.
It’s hard to. ignore the 15.2% on the label, or the peanut butter mention. Rupp and his team have really pulled off a great peanut butter based beer. The imperial stout is creamy smooth with hints of chocolate. The peanut flavor really starts to pop as the beer warms. In the end, this is like a boozy Reese’s Peanut Butter Cup.
Avery Nuttiest Professor is available in limited quantities nationally in 12 ounce bottles.
PIC: Beer Street Journal