Garage Project Belly of the Beast

Origin: New ZealandABV: 12%Style: Imperial Dessert Porter with 4-year old Bourbon Barrel Aged beer What is this new devilry? Belly of the Beast, the darkest of dark magic. Imperial dessert porter, fortified with muscovado sugar, infused with toasted almonds and freshly roasted cacao nibs, then blended with four year ol

Imperial Porter | 375ml | ABV 12.0% What is this new devilry? Belly of the Beast, the darkest of dark magic. Imperial dessert porter, fortified with muscovado sugar, infused with toasted almonds and freshly roasted cacao nibs, then blended with four year old bourbon barrel aged beer. Irresistibly rich, deliciously dark

Imperial Dessert Porter with muscovado sugar, toasted almonds and freshly roasted cacao nibs, blended with 4-year old bourbon barrel-aged beer

What is this new devilry? Belly of the Beast, the darkest of dark magic. Imperial dessert porter, fortified with muscovado sugar, infused with toasted almonds and freshly roasted cacao nibs, then blended with four year old bourbon barrel aged beer. Irresistibly rich, deliciously dark and terrifyingly complex. Fly you fools!

 
Brewed in Wellington, New Zealand
 

The Garage Project is Pete Gillespie, Jos Ruffell, and Ian Gillespie.

When we started out we were tiny. Garage Project wasn't even micro brewing… it was a truly nano brewery.

After nine years of working in breweries with equipment 100 times bigger it was quite a change to downsize to a fifty litre brew kit. But what we lacked in size we more than made up for in agility and the ability to experiment.

When you’re brewing on such a small scale you can afford to take risks. That suited us. We wanted to try something new.

Five years have passed and we’ve grown, but that same ethos still shapes how we do things at the Garage. Whether we’re brewing 50 litres or 2000, we’re still here to take some risks, to have a bit of fun and to try something new.

Way back in the day, when we were just starting out, we wrote a little blurb about each other to shed some light on who we are, and what lead us down the path of starting a brewery in Wellington, (if you’ve ever written your own bio, you’ll know how hard it can be!).