Equilibrium Almond Pop Style_IPA fermented with our mother culture

fermented with our mother culture of wild yeasts and aged in wine barrel

Draw up a blueprint and follow the design carefully

foeder-aged Lambic and left them to macerate for about 4 weeks

Buckley Imperial Breakfast Stout Aged for 2 Years in Weller Bourbon Barrels with Tugboat Coffee

Aged in it's own lees for an extra 3 months

Equilibrium Almond Pop Style_IPA fermented with our mother cultureWe grew up eating Toasted Almond bars from that music playing magical truck that used to visit the neighborhood. Almond Pop starts with a viscous base you have come to love from EQ Stouts before an adding an absolutely massive amounts of slivered almonds, which were toasted in house at Equilibrium Bonfire. To round out the flavors, we then added Marshmallows, Madagascar Vanilla, Cake Mix, and lactose. Almond Pop pours a viscous pitch black with a tan