UNION Workshop Presents the return of: Dark Spot, Hot Spot, and Sweet Spot.

DARK SPOT:
An Imperial Stout that rested for over thirteen months in seven-year-old American Bourbon Barrels. 10% ABV
Dark Spot pours an intense oily black with a deep mocha head that stains the glass with its color on each swirl. Complex aromas of anise, baker’s chocolate, black treacle, dried fig, and charred oak. Thick and full impression on the palate brought into balance by whiskey and oak tannin. Barrel and spirit notes come to the foreground as the beer warms, presenting as aromatic pipe tobacco, leather, and black walnut. Very strong finish leaves a lingering impression of raisin, vanilla bean, and espresso.
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HOT SPOT:
An Imperial Stout that rested for fourteen months in seven-year-old American Bourbon Barrels. Inspired by the intoxicating flavors of Mexican Hot Chocolate we then added Cacao nibs fron Jinji Chocolate, Whole Vanilla Bean, Cinnamon and Fresh Chili Pepper. 11.7% ABV

Hot Spot pours a dense and oily black with quickly fading chocolate brown foam. Sweet chili pepper and cinnamon aromas burst out of the glass on a foundation of corner slice brownie, sweet heady whiskey, Werther’s Original, and cafe macchiato. Completely slathers the palate with Mexican hot chocolate flavors. Horchata liqueur, graham cracker pie crust, with the dry bite of baker’s chocolate and the sweet spice of a Maduro cigar bringing balance. Red Hots cinnamon candy and a faint chili pepper heat cut through the confectionary notes on the finish and leave a lasting impression.
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SWEET SPOT:
An Imperial Stout that rested for over thirteen months in Apple Brandy Barrels, perfectly refined by charred oak and time. 9.5% ABV

Sweet Spot pours viscous and heavy, solid black in color with a short-lived walnut colored head. A bright veneer of candy-like fruity apple aromas are immediately apparent, giving way to waves of intense yet classic imperial stout aromatics – toffee, dark chocolate, espresso, with nutty, spicy, and vanilla-like oak notes. The combination of apple, sweet malt, oak spice and vanilla suggests apple pie à la mode as the beer warms and flavors meld in the glass. Thick, bordering on creamy upon the palate, with alcoholic warmth and oak tannin creating structure and balance on the long and lingering finish.

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BRIGHT LIGHT:
Fermented with a mixed culture of Belgian Saison yeast and several funky strains of Brettanomyces. It then rested for twenty-one months in oak puncheons that previously held red wine. The blend was finished off with a dry hopping of whole leaf Cashmere hops. 6.9% ABV

Bright Light pours gold in color with a dusty haze and white foam. Fresh and grassy whole hop aromatics, presenting as lemon, apple skin, honeydew, and kiwi, float on a bed of toasty malts and wine-soaked oak. Earthy, wet hay, and complex yeast funkiness round out the aromatic profile as the beer warms. Dry on the palate with moderate to high carbonation, a light but present acidity, and a touch of oak astringency lead to a layered and lingering finish.

Grab a bottle of each starting this Friday.
-> Friday: Blacksauce Kitchen Pop Up starting at 5PM
-> Saturday: Barrel-Aged Beers + Barrel Planters for Sale starting at 12PM
-> Sunday: 7th Pinewood Derby, Races start at 2P