Arts
The imperial oatmeal stout at the heart of it all, Deth’s Tar may have seemed like a fun little pun back when it first came out of barrels in the early part of the decade, but now it’s clearly the centerpiece of the best barrel-aged series in the city. We enlist the help of Revolution’s own barrel wizard Marty Scott to join us via Zoom to talk all about this year’s lineup of Deths, as well as a wide array of reasons why Revolution is working harder than anyone to release the best barrel-aged beers in the city each year. The rest of the episode is us over-indulging in this incredible lineup while also providing OG services, creaming those beans, and testing each other on analogies. Revolution Deep Wood Beers Reviewed Deth’s Tar (Bourbon barrel-aged imperial oatmeal stout) Cafe Deth (Bourbon barrel-aged imperial oatmeal stout w/ Dark Matter coffee) Maple Deth (Imperial oatmeal stout aged in maple syrup bourbon barrels w/ BBA maple syrup) Deth by Cherries (Bourbon barrel-aged imperial oatmeal stout w/ cherries) Double Barrel V.S.O.D. (Imperial oatmeal stout aged in Weller Special Reserve barrels then Weller 10 Year barrels)