Lead Brewer Joe Wells goes behind the beer with Dukes of Bakesfordshire…
“Why a pastry stout? Well, to be honest, its because my wife loves these beers. She always asks for more stouts so when given the chance I have to oblige. Emulating a pecan pie seemed like a natural extension for a thick stout, so we built up the rich base beer with Wisconsin maple syrup, Tahitian vanilla beans, and locally roasted pecans. This is not a standard day in the brewery for our team. For a stout like this, we end up maxing out our brewhouse, filled to the brim with malted barley and oats, boiling wort down for 10-12 hours, using obscene quantities of yeast, and allow to rest in the fermenter for double the length of time as any normal beer. It is quite the ordeal. It is a fun change of pace for the brew staff to really stretch the equipment and themselves for the week. This isn’t your normal pastry stout; the finished beer is recirculated on top of the freshly roasted nuts after fermentation with vanilla and maple syrup.”
Why “The Duke of Bakesfordshire”? We like to think that the Queen of England might bestow upon the winner of the Great British Bake Off with such title.”
The Duke is now available at our Northeast Mpls taproom and at a craft beer retailer near you. Listed below are current retailers with Duke of Bakesfordshire. We strongly suggest calling the retailer ahead of time to check their current availability. Special variants (Double Maple Vanilla and Coffee, Cinnamon, and Cardamom) are currently available at our taproom only in 750 ml bottles.