Edmund’s Oast plans to release Beverage Manager and Brewer Cameron Read’s new beer – “Breakfast at the Still” – early next week.
The brewpub’s latest creation uses a unique aging process. Read decided to age the brew in Willett barrels that were provided by Bittermilk, a local cocktail compound company. Read also used Bittermilk No. 1, oatmeal, dark muscovado sugar, and Belgian yeast to make the beer.
Edmund’s Oast and Bittermilk will host a launch event for the beer on Tuesday, June 3 at 5 pm. The party will be held at the brewpub. For for information on the launch, click here.
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