Killin The Vanillin

Bourbon Barrel Aged Vanilla Stout



Available to go


We include vanilla beans in nearly all of our imperial stouts, but have you ever wondered about the full potential of vanilla in beer? We do, so we’re exploring all things vanilla and beer. But before we talk vanilla, let’s talk vanillin.

Vanillin is an organic compound with the molecular formula C8H8O3. It is the primary component of the extract of the vanilla bean. Vanillins are also present in wood, notably oak, which has high amounts of vanillin. Oak is what bourbon distillers use for their barrels, which we use when they’re done with them, and also what our foeders are made from, for this reason.

Back to vanilla beans. So the beer has been aging on used oak, obviously, it needs more vanilla flavor though. The solution? Vanilla beans, of course. But not just one variety of vanilla beans, three varieties of beans. Why use different beans? Just like wine grapes, different types of vanilla have different notes to them. Madagascar has a buttery, rich vanilla flavor which has earned its popularity. Indonesian vanilla beans have an earthy, strong, and smoky vanilla profile that contributes to chocolate and mocha notes. And lastly, Mexican vanilla beans have a rich vanilla aroma and taste, with hints of smokey caramel and chocolate, sometimes woody and sometimes with a soft coffee scent.

Why are we telling you all of this? Because we’re releasing bottles of an imperial stout we aged in bourbon barrels, added three varieties of vanilla beans & since that just didn’t feel like enough we added an IRL vanilla bean, a damn quarter of a whole ass vanilla bean, caviar, and all, in every single gotdang bottle.

Introducing Killin’ The Vanillin, Imperial Stout w/ Vienna malt, Golden Promise malt, crystal & chocolate malts. Barrel-aged in Basil Hayden 10yr Bourbon barrels for over 27 months. Conditioned on Madagascar, Mexican, and Indonesian vanilla beans with an additional quarter vanilla bean in each bottle.

Killin’ The Vanillin will be released in the taproom on Saturday, November 18 on draft and to go in 500 mL bottles.