pFriem Family Brewers R&D Brewer and Lead Blender Kyle Krause Talks Cognac Barrel-Aged Double Mash Imperial Stout

We spoke with pFriem Family Brewers R&D Brewer and Lead Blender Kyle Krause about Cognac Barrel-Aged Double Mash Imperial Stout.

Who came up with this beer’s recipe?
This is one of my original recipes, but it is built off the foundation of many great stouts that came before it. We took what worked well and doubled it!

What’s your favorite aspect of this beer (flavor, aroma, etc.)?
The intensity of this beer is what makes it special. It’s inky black, viscous and heavy on the palate. You don’t sip this one nonchalantly, it demands your full and undivided attention.

Where does this beer’s name come from?
We don’t name beers so much as we describe them. The name always captures the style, the barrel treatment and any important characteristics. In this case, Double Mash refers to the no-sparge technique that requires two mashes to fill the kettle exclusively with undiluted first runnings. 

Is this your “desert island beer?”
This is about as far from a desert island beer as I can possibly imagine. If you’re stranded on an island, hot and thirsty, a sip of this beer might take you out. 

Can you describe this beer in 10 words or less?
A formidable stout, midnight black, heavy roast and warming brandy.

Do you know a story – or have a personal story – that revolves around this beer?
This is one of our most difficult beers to brew. Loads of bagged specialty malts mean brewers get a serious workout milling this one. It was born from a desire to make the biggest beer we could without using any sugars or adjuncts. 

What's a good food pairing for this beer?
Pork rillette and marinated mushrooms on wood fire-toasted crostini. Chocolate ganache with raspberry mousse for dessert.

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