For the third time in as many years, Epic Brewing Co. will be releasing three versions of its popular Big Bad Baptist stout.
Big Bad Baptist serves as the base for both variations, and this year’s incarnation is a 12 percent ABV imperial stout aged in first-, second- and third-use whiskey barrels with a Colombian dark roast coffee from Salt Lake City’s Blue Copper Coffee Roasters.
In addition, Epic will be releasing Big Bad Baptista 2018. An homage to Café de Olla, it is brewed with vanilla, cinnamon, Mexican coffee roasted by Blue Copper and Solstice Chocolate cacao nibs.
Finally, the new Quadruple Barrel Big Bad Baptist rounds out this year’s trio of releases. In addition to being aged in both whiskey and rum barrels with cacao nibs, this version of the stout is blended with Blue Copper coffee, coconut and almonds aged together in first-use whiskey barrels.
“We’re taking our 100 percent barrel aged philosophy to the extreme and barrel-aging any ingredient that will absorb the flavor and character of barrels before going in the beer,” said Jordan Schupbach, Epic’s director of brewing operations, in a press release. “What’s great about this approach is that the adjuncts don’t mask any of the barrel character we’ve worked so hard to develop in the beer.”
According to a press release, Big Bad Baptist 2018, Big Bad Baptista 2018 and Quadruple Barrel Big Bad Baptist will be packaged in 22-ounce bottles and are scheduled to be available at retailers across the brewery’s distribution footprint by mid-November.