Two and a half years ago we took a deep breath and dived into the creation of what remains the meanest, gnarliest beer we’ve ever put our name on – Black Sabbath. The brewing of an 11% black barley and rye wine proved to be as tortuous as you might imagine. However, once we got a nose full of that dark fruit, bourbon and tobacco erupting from the glass like an over-rich exhaust we knew it was worth all the sweat.
They say that childbirth is the pain you forget but that must apply to labouring on Black Sabbath as well because we’ve only gone and brewed it again. Good news if you missed out on the nightmare of heaviosity the first time round. By all means rush out and try the rebooted Sabbath now if you’re brave enough, but if you’ve got the patience it’ll happily set in the cellar getting bigger, mellower and more mind-blowing while you summon up the courage to commit.
Will there be a third? Who knows? For now Black Sabbath is the closest thing to a giant tonsil party in hell drinking the blood of Satan himself. It’ll blow your mind in the best way possible.