Whiskey & Cabernet Cask Imperial Stout
I drink red wine more than beer some weeks, and I’ve always loved the way imperial stouts, cabernet casks and bourbon casks blend together. Ever since we did our Cabernet Cask release a few years back I’ve been wanting to take another stab at this style. The finished beer is a blend of two different imperial stout recipes aged in an arrangement of rye finished cabernet, French oak cabernet, bourbon and barrels once containing both cabernet and bourbon. I was able to get a lot of great oak barrels from some Napa California wine producers for the blend, and there are a lot of tannins in this beer from all of the different casks.
This was a blend of two different imperial stout recipes aged in a arrangement of rye finished cabernet, French oak cabernet, bourbon, twice barreled cabernet bourbon casks. There is a lot of tannins in this beer from all the different oak casks. The blend of the 2 stout recipes gives us more chocolate and cocoa flavors, with the base beer plato being higher than Whiskey Barrel Stout, making it ideal for barrel-aging.
Bourbon Barrel Belgian-Style Dark Ale
We tried to clone my favorite beer, Rochefort 10, and then obviously barrel-age it. So it is really just an homage to my favorite brewery. The beer derives a lot of dark fruit flavors from the yeast with barrel flavors and tannins giving it more depth and complexity.
Imperial Sweet Stout in Bourbon Barrels
We added some different malts and lactose sugar to an imperial stout base to make a really sweet imperial stout that was like drinking a pastry stout without adding any adjuncts after barrel-aging. It has a lot of different chocolate flavors as well as a small amount of licorice. This is different than Whiskey Barrel Stout, but similar to our release Good L’Oven we did earlier this year, which lent itself well to barrel-aging and was my favorite Brewhouse One release so far.