Epic starts not with the brew kettle, but earlier, when the Roots men smoke 55 pounds of Munich malt in a smoker of their own creation ("a special stainless perfrated contraption"). The fuel for the fire is cherry wood that has been soaked in 18-year-old Glenlivet, cognac, rum, as well as cherries. They spend a week smoking the malt, hand turning 3-pound batches every 15 minutes for four hours. They use a massive amount of malt to brew the beer, resulting in a 14%, 80 IBU monster ale.
The Release - 6pm
Tonight's the release party, and it's probably going to be a madhouse. Bottles (just 40 cases!) are available only at the brewery. You can also get a 10 oz glass (according to the brewery; Angelo says it's 8.5). Either way, at 14%, it's a mighty pour. Careful if you're driving, particularly if the roads go wrong. I'd encourage you to come tomorrow in order that I might have easier access to the beer, but I know that's a fool's request. See you there--
520 SE 7th
Changes Underway at Kells Brewpub
1 hour ago