Our lush and creamy Marionberry Pie Stout began with a trip to the Berry Patch in Westport, Oregon to pick up 10 freshly baked marionberry pies. Those pies, along with 50 pounds of Nilla Wafers went straight into the mash tun with the stout grains to create nuanced layers of pie crust, vanilla and a slight berry twang. A touch of lactose was added to the kettle to aid in creaminess and after fermentation was done we added fresh marionberry purée to top it all off. You must be wondering… pie not?
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