Señor Rhino (2018) | Alesong Brewing & Blending
ABV: 12.5%
IBU: 23
Style: Stout - Imperial / Double Milk
Actively Produced
Description: For this beer, we started with our base Imperial Milk stout. Prior to aging, it's rich, decadent, and creamy with just a hint of roast and a boatload of chocolaty malt flavors. We aged that for about 6 months in freshly dumped Heaven Hill Bourbon barrels, layering on flavors of vanilla and a hint of cinnamon and a slight warmth from the alcohol. We then grabbed some Ancho Chiles from the Latino market in town as well as Cassia Cinnamon and Tahitian Vanilla Beans from Mountain Rose herbs and finally some Vietnamese cocoa nibs from Chocolate Alchemy down the road. Fortunately, we get to taste the many varieties of cocoa from John's shop and get to decide which bean will harmonize with the beer we made! We're always talking about how great the fruit access we have is here in the Willamette Valley, but we can't ignore that we're also very fortunate to have so many amazing suppliers of other ingredients right here in Eugene to work with! Señor Rhino is now bottled up, awaiting labels and I personally can't get enough of this beer! The cinnamon jumps to the nose first, followed by a deep and dark cocoa scent. The vanilla is a perfect accompaniment to those two spices, mellowing them all... and then, as the beer slides down the back of your throat, you get a touch of heat from the Ancho Peppers (but certainly not overwhelming).
IBU: 23
Style: Stout - Imperial / Double Milk
Actively Produced
Description: For this beer, we started with our base Imperial Milk stout. Prior to aging, it's rich, decadent, and creamy with just a hint of roast and a boatload of chocolaty malt flavors. We aged that for about 6 months in freshly dumped Heaven Hill Bourbon barrels, layering on flavors of vanilla and a hint of cinnamon and a slight warmth from the alcohol. We then grabbed some Ancho Chiles from the Latino market in town as well as Cassia Cinnamon and Tahitian Vanilla Beans from Mountain Rose herbs and finally some Vietnamese cocoa nibs from Chocolate Alchemy down the road. Fortunately, we get to taste the many varieties of cocoa from John's shop and get to decide which bean will harmonize with the beer we made! We're always talking about how great the fruit access we have is here in the Willamette Valley, but we can't ignore that we're also very fortunate to have so many amazing suppliers of other ingredients right here in Eugene to work with! Señor Rhino is now bottled up, awaiting labels and I personally can't get enough of this beer! The cinnamon jumps to the nose first, followed by a deep and dark cocoa scent. The vanilla is a perfect accompaniment to those two spices, mellowing them all... and then, as the beer slides down the back of your throat, you get a touch of heat from the Ancho Peppers (but certainly not overwhelming).
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