Jason Fields and Kevin Sheppard’s previous homebrew contest winning Cherry Chocolate Stout will find it’s way into rye whiskey barrels soon. The beer was brewed last year as a three-way collaboration between the home brews, Stone Brewing Co, and Troegs Brewing. Cherry Chocolate Stout is brewed with 250 lbs of cocoa, vanilla beans, and sour cherries.

This was a ton of fun to brew So far, the most memorable part about it was sampling the first wort which had been mashed with lots of specialty grains and about 250 lbs of pure cocoa. It was amazingly smooth, velvety sweet, and rich with chocolate. I felt like I was tasting the luscious sweetness of a chocolate river. It was a natural match to age this brew in rye whiskey barrels. – Mitch Steele (Head Brewer, Stone Brewing Co.)

While the bottles don’t have the Quingenti Millilitre series explicitly on the label anymore, this edition joins a series of very small batch, barrel aged brews.

Style: Imperial Stout (w/ Vanilla Beans, Chocolate, Cherries, Barrel Aged)

Availability: 5oo ml bottles

Arrival: TBA

11.6% ABV