Like so many of mankind’s greatest discoveries, Louis C. Maillard’s was an accident. While attempting to synthesize proteins, he uncovered the most widely practiced chemical reaction in the world. Also known as the “browning reaction”, he found that when proteins and sugar reacted under high heat, the color and flavor of the product was altered. This was the birth of flavor chemistry. Our ability to manipulate these color and flavor compounds has led to changing how we prepare everything from steak to this beer.

This fall, we pay tribute to the reaction so important to our Imperial Brown Ale. It’s dark, toasty color and aroma is a direct result of the grain’s time in the kiln. The caramelization of brown sugar boosts its sweetness and gravity. The addition of fresh cinnamon and vanilla ensure the final product is perfect to pair with the cool nights and bonfires ahead. We think Maillard would approve, even if we’re overreacting.