I have been waiting for this day. The day we could finally release our imperial stout aged in Cabernet barrels. This is the silk pajamas of beer. It so damn sexy and smooth.
The beer extracted just enough of the beautiful jammy characteristics the wine left in the barrel and created a delicate balance between stout and wine.
Waaaay back in the early days, I said I would excuse myself from having strong opinions on imperial stouts, specifically barrel aged beer. I didn’t think they were for me. I was wrong. I just hadn’t met the right stout.
But to be fair, this was back when there was an unspoken competition to see how much barrel could be shoved into a single beer. I swear some of them just opened a bottle of bourbon, rum, etc and poured it. Like all good trends, they’re a little aggressive in the beginning.
We’re swinging the pendulum back a bit to find the delicate balance that allows the details of the beer and the barrel to shine. I don’t think I’m supposed to have favorites, but this is my favorite beer we have ever brewed. Hands down.
It’s available on tap and in cans, but it is only in the taproom. And it won’t last long
