The Bruery Mash & Coconut was once only available to those individuals in the brewery's "Reserve Society" and those lucky friends they shared it with. This latest batch of the coconut heavy barleywine now available to the public. Because good beer is meant to be shared.
In the process of upscaling this recipe, the brewing team was blown away at how much more coconut flavor and depth came from toasted coconut instead of flaked coconut. The next step? Renting commercial ovens to toast 1000s of pounds of the tasty, tropical flakes.
All in all, 400 pounds of in-house roasted coconut went into each batch of Mash & Coconut. Beer Street Journal was on site in Placentia, California when the barrels were emptied in July. You'll see bits of the barrel char and even some coconut chunks on the floor of the brewery in the images below. The smell of coconut and oaky bourbon was delightfully inescapable. Every breath made your mouth water. Back in the taproom, our clothes still had faint hints coconutty oak on them.
The Bruery Mash & Coconut is a limited release, in 750-milliliter bottles.
Image: Beer Street Journal