6th Day of Quaff-mas! 🎄🍻
Barrel Aged Fool’s Russian
Barrel Aged Russian Imperial Stout
12.5% ABV | 50 IBU
Quaff ON! Bourbon Barrel Aged Fool’s Russian adds notes of oak and bourbon to our dark, full-bodied Russian imperial stout, characterized by a higher ABV and notes of dark chocolate with a hint of coffee.
Seasonal Availability: Rotational (subject to availability)
Packaging Options: Draft Only
BeerNog
Beer Cocktail Mixing Guide
Duration: 5 min. | Yields two (2) 8oz cocktails
- 1 cup eggnog
- 8oz Barrel Aged Fool’s Russian
- Garnish with cinnamon sticks & ground cinnamon.
- In a measuring cup, gently stir together the eggnog and beer.
- Divide the cocktail between two glasses with fresh ice. Garnish with cinnamon sticks and a dash of ground cinnamon, if desired. Enjoy immediately.
Print the BeerNog Recipe Card!
Seasonal Stout Chocolate Chip Cookies
Baking with the Beer of the Day
Prep Time: 40 min | Bake Time: 9 min/tray | Cool Time: 10 min | Yields about 3 dozen (36) cookies
- 1 cup unsalted butter
- 2oz Barrel Aged Fool’s Russian
- 1 cup brown sugar, packed
- ½ cup golden sugar, granulated
- 2 eggs
- 1 egg yolk
- 2 tsp vanilla extract
- 1½ cup all-purpose flour
- 1 cup bread flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 cups semi-sweet chocolate chips
- Add the butter and beer to a pan over medium heat. Allow to melt and become foamy, stirring frequently.
- After about 10 minutes, the foam will subside, and the liquid will become more translucent, and you will be able to see the bottom of the pan and small bits on the bottom. Whisk continuously until it smells nutty, and the bits have browned.
- Remove from heat and add to the bowl of a stand mixer. Allow to sit until cool to the touch, about 30 minutes.
- Preheat the oven to 400°F.
- Add the brown sugar and white sugar to the stand mixer with the cooled brown butter; beat until well combined.
- One at a time, add the eggs, yolk, and vanilla, allowing them to mix well between additions. Beat on high speed until the mixture is creamy and resembles frosting.
- Stop the mixer and sprinkle with both kinds of flour, baking soda, baking powder, 1 teaspoon salt, and chocolate chunks. Stir until just combined, making sure to scrape the bottom of the bowl to ensure the mixture is well combined.
- Scoop onto a cookie sheet that has been covered with parchment, leaving enough space for the cookies to spread.
- Bake for 9 minutes or until the cookies are golden brown at the edges and the center has puffed.
- Pull the parchment onto the counter to allow the cookies to cool.
Print the Seasonal Stout Chocolate Chip Cookies Recipe Card!
