Who you were when you were as a child doesn’t change when you become an adult. This holds true to what you eat and drink. Not that my parents gave me loads of beer as a child, but I distinctly remember loving malt shakes and malt balls. I used to go to a little soda fountain shop and order a vanilla malt shake and be in bliss.
Though I’ve brewed a significant amount of IPA’s in my time at Cool Springs, my favorite styles are predominantly malt driven. While beer nerds are hunting down sour beers, and eclectic saisons, I’m trying to get my hands on, Orkney Brewery’s Scull Splitter, Belhaven’s Wee Heavy, Founders’ Dirty Bastard, and Oskar Blues’ Old Chub.
To get the great carmelization that is reminiscent of this beer style, we boiled the wort for 180 minutes. We then oak aged this beer on a medium toasted American oak.
Style – Wee Heavy
IBU’s – 16
ABV – 6.2%
Hops – Northern Brewer
Malts – 2 row, Munich Malt, Marris Otter, Crystal 70, Special B, Flaked Oats, White wheat, Smoked, and Roasted Barley.
Adjuncts – American medium toasted oak
Appearance – Pours dark chestnut brown with a light mocha chocolate colored head.
Smell – Aromas of lightly roasted malt, brown sugar, dark caramel, cocoa and a drizzle of molasses.
Taste – Starts off with a clean malty-ness which blends effortlessly into vanilla, toffee, caramel sauce, dark brown sugar, molasses, sugared tobacco, and sharp peat with lingering tendrils of smoke. The finish lends itself to notes of the oak aging.
Mouth feel – Smooth with medium body, medium carbonation.
Food Pairings - Our wings, The Malay Chicken Pizza, Fish and Chips
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