Epic Big Bad Baptist
No ratings yet — be the first to log it.
Tasting Notes
Big Bad Baptist leads with deep aromas of roasted coffee and dark chocolate, layered with bourbon-barrel warmth and a hint of vanilla from the wood. On the palate it's full-bodied and dense, with bittersweet cocoa, espresso, and a subtle smokiness that keeps things grounded rather than sweet. The barrel aging rounds out what might otherwise be sharp edges, leaving the alcohol integrated rather than hot. The finish is long, dry, and lightly astringent in the way a good dark roast coffee tends to be.
About the Brewery
Epic Brewing operates out of Salt Lake City, Utah, with an additional location in Denver, Colorado — notable because Utah's historically restrictive alcohol laws made launching a high-ABV craft brewery there a genuine statement of intent. Founded in 2010, they built their reputation on big, bold beers that push well past the state's old 3.2% constraints. Big Bad Baptist is arguably their flagship and has earned serious recognition on the imperial stout circuit, particularly for its consistent coffee-forward barrel program.
Food Pairings
A stout this rich and roasty does real work alongside a flourless chocolate torte, where the beer's bitterness cuts through dense sweetness without fighting it. Aged gouda is a strong match because its caramel and crystalline salt notes mirror the barrel character. Slow-smoked brisket pairs well since the meat's fat and char echo the beer's smoky, roasted depth. A espresso-rubbed pork shoulder works on the same principle. For something unexpected, vanilla bean ice cream floated in a small pour lets the coffee and bourbon notes take center stage as a dessert course.
Style Guide
American Double or Imperial Stout is an intensified take on the stout tradition — pushed to higher gravity, typically ranging from roughly 8% to 13% ABV, with a pronounced roasted malt character that can read as coffee, dark chocolate, or charred grain depending on the recipe. The style draws on the English imperial stout tradition originally brewed for export to Russia, but American craft brewers have made it their own by experimenting heavily with adjuncts like coffee, vanilla, and chocolate, as well as barrel aging in bourbon or rye whiskey casks. Compared to a standard stout it's fuller in body, less carbonated, and substantially more complex, sitting closer to a sipping spirit than a session beer.