Beer data provided by UNTAPPD
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Incalescent was brewed with Pilsen malt and a variety of dark specialty malts, along with cold-steeped chocolate malt. Salted in boil, Incalescent was fermented cold, baltic porter style, in stainless with Lager yeast. After a long and slow fermentation, Incalescent was transferred to fresh red wine barrels with Brettanomyces Bruxellenis for 6 months. We then conditioned Incalescent with 10lb of barrel-aged, light roasted Brazil-origin beans for 48 hours before packaging.