PLACE A SAUCEPAN OVER THE STOVETOP ON MEDIUM HEAT. Slowly stir in the butter, brown sugar, and maple syrup. Stir until the butter melts and the brown sugar dissolves. Bring mixture to a boil and let boil for 1 minute. Remove the maple mixture from the heat and immediately stir in the heavy cream. Then stir in the chopped pecans. Pour the hot mixture over the partially baked crust. Using an offset spatula, spread evenly and place in the oven.
Sorry. Got a little carried away. Do we have your attention yet?
"Yeah, if maple & pecan bars were a beer, it would taste like this." - Chris Baker
After a brief hiatus to make room for the release of a collaborative “Summer” IPA, 4S returns to its roots with a Bourbon Barrel-aged Maple & Pecan Ale. At 11.5%, the big & boozy Imperial Stout highlights two popular fall-time ingredients, and is one of the best in the series, according to our Director of Brewing Operations, Chris Baker:
“This was an opportunity to have fun with maple, a flavor that has few applications outside of dessert-like beers. Notes of chocolate and coffee malts also create a rich environment that meld perfectly with sweet maple and nutty, earthy pecan. The mouthfeel is thick and luscious, and the aroma is like dessert-in-a-glass without being over-the-top. Brown sugar is added late-boil to create a distinct brûléed finish that’s just perfect for the changing of the season.”
As is customary for the series, 4S Autumn ’22 drops on or around the Autumn equinox, rolling out to our distributors over the coming weeks. Get it at our Nampa and Boise tasting rooms first, this Friday, 9/23, when we release it on draft and in 16oz cans. Not in Idaho? No problem. Our Beer Finder will be updated as it continues to roll out.
Click for more info on the 4Seasons series.
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Are we getting a new beer this spring Hexa Sort?
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