Dark chocolate meets tart red wine and wood character in this barrel-aged, sour stout. Sweetness backs up the bold, fruity character, with undertones of vanilla and toffee. This started as our award-winning oatmeal stout, which we soured with wild bacteria while aging three months in a 3rd-use bourbon barrel. No wine or wine-barrel-aging was involved, the wine character is entirely the result of the beer, wood, and microbiology involved.
|Appearance:||Dark brown to black, tan head of fine bubbles, rapidly dissipating.|
|Aroma:||Aroma of oak, dark chocolate and fruit. Wine-like with red grape skins. Vanilla with lactic sour evident in aroma, similar to acidic fruit juices and wines. No yeast or hop character evident.|
|Flavour:||Heavy on the fruity, dark chocolate character, fading into notes of caramel and toffee with underlying wood and vanilla tones.|
|Mouthfeel:||Medium-bodied, tart but balanced. Somewhat drying, tannic.|
|Malts:||British heirloom floor-malted Maris Otter barley as foundation with a mix of Canadian, British and German specialty malts.|
|Other:||Aged 3 months in a third-use Jim Beam bourbon barrel; soured with naturally-occuring bacteria in the barrel. All fruit character is from the beer, bacteria, and barrel. No wine, fruit or natural/artificial flavours added.|