Here is a photo of Corey shoveling the dark grain from batch two of the stout. Hopefully the local cows have developed a taste for the new grain bill.
Labels have finally arrived and look like the photo below. As of Wednesday we look forward to getting the Proto-Stout out of the pub and into the mouths of the public.
We are hoping to make this new stout into O'Malley's Irish Stout down the road. With your tasting and input we will try to make it the best Irish-Style Dry Stout in the USA.
Peter and Kevin are seen at the right fighting mightily against the antique labeling machine.
Jesse Dalton is mastering the fine art of bottle handling. His past experience was in removing bottles from boxes.
This malt bill for this stout includes Pale 2-row base malt along with Chocolate, Roasted and Caramel malt.
We use nothing but East Kent Goldings to bitter and flavor and Irish Ale yeast to ferment. We have imported everything but the water in order to make this the most authentic Irish Stout available!