Hi-Wire Brewing's 10W-40 Chocolate Imperial Stouts (Ep. 57)

In this episode we talk with brewers at Hi-Wire Brewing in Asheville, North Carolina, about 10W-40, a family of Imperial Stouts brewed with French Broad cacao, Dynamite coffee, and Ugandan vanilla. We talk with Peter Batinski, head brewer at Hi-Wire’s South Slope location in Asheville, where he trials many of Hi-Wire’s beers and leads innovation, and Hank Marshall, head brewer at the Big Top, Hi-Wire’s production brewery near Biltmore Village in Asheville. Peter and Hank talk about developing new variants of 10W-40, the process of brewing the base beer, the dozens of 10W-40 variants, and the related beers that have sprung off from the 10-dub family.Beers discussed in this episode include the base versions of 10W-40, 5W-30, and 20W-50, as well as the following variants: Vietnamese Coffee, Chocolate Taco, Blueberry Crumble, Triple Chocolate, Mexican Hot Chocolate, Palo Santo, Mudslide, Horchata, Creme Brulee, Semla, Cafe de Olla, King Cake, Bourbon Barrel-Aged, Coconut Chocolate Bar, and Jelly Donut. Other makers mentioned in this episode include French Broad Chocolates, Dynamite Coffee, High Noon Coffee, and Cascade Beer Candi.You can purchase tickets for the Belgian Gold Virtual Beer Tasting mentioned in the episode here.You can sign up for our weekly email newsletter here. The music for this episode is by my dear friend, indie folk musician Anna ps. You can find out more about Anna’s music in the show notes or at her website annapsmusic.com, where you can also get in touch to book her to play at your brewery or other establishment. Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.