As the year draws to a close, you’re probably getting all geared up for one Last Hurrah.
We know what it’s like. You deserve the chance to celebrate all that you’ve done over the past year, and we want to be along for the ride.
That’s why we brewed up Last Hurrah. Last year, we brewed up a big and boozy 15% stout, originally planning to make it a pastry stout, but changed our minds.
“Well, last year the intention was to go full-on Pastry Boi with it,” says Innovation Director Brian Hink, “but tackling such a huge stout felt like a big win for us, and honestly we really wanted that to stand out on its own. The production team was incredibly jazzed about making a deliciously smooth monster of a stout that we — at the point we were planning to pastry-ize it — opted to let that big, beautiful stout shine on its own.”
This year, we still brewed up a massive and overly-indulgent Imperial stout, but went with a version of our original plans from last year.
“When planning for this year’s began,” Brian continues, “we discussed going full-on Pastry Boi, but I was worried we’d lose the people who loved last year’s for being an unadulterated stout, so we toed the line between the big base stout and a full-blown Pastry Boi, opting for a delicate approach to these over-the-top flavors.”
Last Hurrah is meant for going out with a bang. Brewed with an immensely complex grain bill — and a massive one at that — this is our beloved over-the-top and excessive end-of-the-year send-off. Last Hurrah is conditioned on house-toasted coconut flakes, cinnamon, and Madagascar vanilla beans, and has aromas of chocolate and freshly-roasted coffee, with a smooth finish and gentle warming quality.
We’ll be releasing Last Hurrah only in the Tasting Room this Saturday. Check out the track record of this beer, then come down and grab your own!