When The Gin Joint's Joe and MariElena Raya released their line of Bittermilk compounds, they promised the mixers would transform liquor into craft bar-quality cocktails. Now it turns out the Old-Fashioned potion is also useful for flavoring beer.
Edmund's Oast brewer Cameron Read used oatmeal, dark muscvovado sugar, Belgian yeast and Bittermilk #1 to create Breakfast at the Still, a new beer debuting next week. The first keg will be tapped at a Tuesday afternoon event featuring cocktails from the Rayas.
In addition to the "rum raisin" characteristics of the foundational ingredients, the beer acquired an oaky quality from the chopped-up oak barrel staves that were tossed into the brew. "I steep(ed) them like tea," Read explained in a release.
According to Read, the beer's raisin toast notes inspired its name. "As Joe Raya put it when he tried it for the first time, (it's) 'like having breakfast at a distillery.'"
The Breakfast at the Still event at Edmund's Oast, 1081 Morrison Dr., starts at 5 p.m.
Notice about comments:
The Post and Courier is pleased to offer readers the enhanced ability to comment on stories. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We ask that you refrain from profanity, hate speech, personal comments and remarks that are off point.