FSB 2018: Behind the Beer

FSB 2018 | Behind the Beer
Head Brewer Niko Tonks, weighs in on our heaviest beer to date…

“FSB is different every year – 2014 was a smoked RIS, fermented clean in stainless. 2015 was a barrel-aged gigantic stout fermented with Saison yeast, 2016 was a very similar approach but slightly scaled back – that beer was probably the driest imperial stout ever produced – and 2017 was a blend of barrel-aged clean stout and 3 year old Brett. old ale. For 2018, we’re putting FSB in cans for the first time, and we decided to take a pretty serious left turn from our previous approach of cultivating dryness and unorthodox fermentations. This year’s beer is squarely in the ‘pastry stout’ category – it is massively viscous, much sweeter than previous years, with tons of chocolate and roast notes. We also added a trace amount of orange zest, and a pretty big slug of vanilla.

FSB employs a pretty extreme brewing process, involving easily double the amount of malt we use in our regular beers, and some super extended-length boils, to produce the signature viscosity and complex finish. Joe, our resident pastry wizard, spent two overnights at the brewery shepherding the longest and most intense brew days we’ve ever attempted.


FSB was the first beer we ever named, approximately 10 months before we even opened. FSB are our initials, but they’re also the initials of the Russian state security agency that followed the KGB, and so the Russian Imperial Stout connection was too much to ignore. We make a bunch of different stouts throughout the year, but FSB is always the wackiest, biggest, and lowest volume one.”

FSB 2018 is packaged in 16oz cans which are marching out to craft beer stores this week. The taproom will have bottles and draft of an exclusive variant featuring cold press from Duluth Coffee Co, and a double dose of vanilla. On tap Thursday the 13th, and limited bottles Saturday 12/15 at noon.