Telegraph Brewing Big Bad Baer
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What the brewers say
Aged in whiskey then port barrels with coffee, cocoa, and orange peel.
What our panel thought
The orange-peel note complements the roast malt and coffee. The coffee roast partners nicely with the or-ange peel’s acidity and bitterness, and the spirit notes create an impression of a coffee-infused, Old Fash-ioned. The port character almost gets lost in the shuffle.
What our editors thought
Coffee-forward nose offers a glimpse of orange and bourbon barrel, but they play smaller roles to the cof-fee’s lead. The sip is thinner than expected but nuanced in its expression with a confident roasty bitterness complementing the restrained sweetness.
