Posts Tagged Imperial stout

Limited edition: Blowhard Imperial Stout aged in Jameson Whiskey Barrels

In brewing circles, trying to create a rare, best of breed beer is called a White Whale. In the same way that Captain Ahab became maniacally obsessed with chasing the elusive Moby Dick, our brewers have taken a deep dive into the black to create this beer that we affectionately call Blowhard. We have taken a classic Imperial Stout and blown all the best bits out of proportion: stuffed the mash tun to the gills, double mashed for extra flavour, used premium Irish malt, gone overboard with toasted dark malts and extra roasted barley – all before committing the beer to a month long sentence in Jameson whiskey barrels, courtesy of our friends in Irish Distillers. Together, we may have just caught a glimpse of this rare sight, Blowhard – our White Whale – for your winter drinking pleasure. Short description: aged in Jameson Whiskey Barrels. Style: whiskey barrel-aged Imperial stout. Hops: Nugget Malt: MCI pale ale malt, chocolate malt, oats, roast barley, wheat, Caramunich Strength: 12% ABV Bitterness: 44 IBUS Tasting notes Colour/appearance: dark as the ace of spades, with a light creamy head. Aroma: espresso, chocolate and vanilla up front with a backbone of black liquorice. Flavour: medium bodied with rounded milk chocolate, dried fruit and nut flavours, akin to your favourite Dairy Milk Fruit and Nut Bar. Complex and nutty, with a hint of clove, it’s somewhat akin to Nocino, an Italian liqueur made with fresh walnuts. Dangerously sippable. Aftertaste: gentle boozy warmth and wood at the back of the mouth, with a slight tannic aftertaste. Food pairings This is the kind of beer that can stand up with aplomb to a juicy porterhouse steak, taking on accompaniments like beef dripping chips, roasted marrow bones and béarnaise sauce with ease. Towards the end of the meal, sip it with some creamy Young Buck unpasturised blue cheese

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Wild Ballyhoura: The Holly King Imperial Stout

Wild Ballyhoura: We’ve got a new pet at the brewery and his name is Brett. This wild yeast is a curious and mischievous little creature and we recently introduced him to our oak barrel-aged beers. There’s a whole shipping container of French oak barrels, formerly used for pinot noir and chardonnay, tucked away in a corner where we can age our very specially brewed ales. While they’re sitting there, we bring Brett to the party. His full name is Brettanomyces Clausenii, or Brett C, the earliest strain of brett to be classified by a chap investigating funky flavours in British breweries (Brettanomyces = British fungus). We can assume that all pre-modern beer would have picked up brett in storage over time; by playing with Brett C, we’re getting a good indication of how beer brewed and aged in the Ballyhouras, over one hundred years, ago would have tasted. Wild yeast = wild flavours. Naturally adventurous. It’s the Eight Degrees way. The Legend of the Oak King & the Holly King The Holly King Imperial Stout Aged in French oak with Brettanomyces C In Celtic mythology, the Oak King and the Holly King were warrior twins, engaged in a never-ending fight for supremacy. At Midwinter the Holly King – representing darkness – is at the height of his strength, while the Oak King, which represents light, is at his weakest. To celebrate the Holly King’s midwinter dominance, we have brewed one of our favourite winter styles, an imperial stout, aged it in pinot noir barrels and added a dash of wild yeast Brett C for good measure. There a rich cherry and vanilla presence with undertones of dark roast coffee and brett. It’s the dark side of the year and the Holly King is finishing strong. Short description: rich, full bodied, complex. Style:

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Eight Degrees Brewing, Unit 3, Coolnanave Industrial Park, Mitchelstown, Co Cork, Ireland. P67 RW84. Tel 025 84933

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