The ThunderFoot release is Saturday, November 1. Details about the release and Halloween Hangover are here, but first, let’s consider the ThunderFoot story.
The Story of ThunderFoot.
By Roger A. Baylor
Honestly, I remember very little about it. Perhaps that’s the whole point.
Oak Aged Cherry Imperial Stout
Compare to: Stone, Founders and many other commercially-brewed Imperial Stouts.
Brewery Notes: Malts used in ThunderFoot are Pale, Chocolate, Roast, Special B, CaraMunich and Flaked Oats (also, sucrose is added). Hops are US Galena and Styrian Celeia. ThunderFoot is aged on medium toast American oak with mass quantities of Bing and Tart cherries, and fermented with NABC’s house yeast (OG 25 degrees Plato).
Description: There can be no doubt. ThunderFoot actively renounces the gentle tweak, the mild revision, and the imperceptible hint. ThunderFoot neither seeks to make a plausible case for adaptive reuse, nor can it be bothered with the nuances of historical preservation. ThunderFoot puts its elongated foot squarely down, advocating your palate’s restructuring the old-fashioned way – whole cloth, entire, complete, irresistible, certain and inevitable.
History & Release: ThunderFoot was first brewed in 2005 at the Research & Development Brewery by Jesse Williams and Jared Williamson. The most recent batch was brewed at Bank Street Brewhouse, and is being released in November 2014 in kegs and 22-oz bombers, all of which have been pre-sold to NABC’s wholesalers in Indiana and metropolitan Louisville. ThunderFoot will appear periodically at NABC’s two New Albanian locations.
Recipe suggestion: Borrow a page from the Port wine playbook: Cheese, nuts, and maybe a smear of chutney on the side. Or maybe Nutella and bacon.
Updated October 2014