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Brewing Ultra High-Gravity “Super Monsters,” the Bluewood Way

In St. Louis, a city spoiled by acclaimed imperial stouts, Bluewood has raised eyebrows with a few that reach heights up to 22 percent ABV. Brewer and cofounder Cam Lund explains their approach, detailing their chaptalization-like process for kicking up the strength of a few rare beasts.

Cam Lund Dec 30, 2022 - 8 min read

Brewing Ultra High-Gravity “Super Monsters,” the Bluewood Way Primary Image

Photo: Joe Stange

For more about this brewery’s approach to big, barrel-aged imperial stouts, see Brewing and Blending Leviathans with Bluewood.

Bluewood was born out of the idea that everything would touch oak or have some special process involved. I started this with Grant Lodholz—both of us engineers—and we work backwards, creating the beers in terms of their intensity. That complexity was really what interested us. We’re constantly trying to entertain ourselves and push ourselves to the limit.

Our love for the imperial style is in that we’re both coffee freaks—we really do enjoy those roasty complexities—as well as just being whiskey drinkers.

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