Wineybeest | 11%
Wildebeest + Pinot Noir Barrels = Wineybeest!
All the decadence of the imperial stout base beer brewed with cocoa nibs, coffee beanas and vanilla pods, accented by a hint of acidity and fruit character picked up from one year of maturation in red wine barrels.
Each year we produce an imperial stout called Wildebeest, last year we decided to change it up and brew twice - one for there and then, one to put into fresh red wine barrels for a year. Sour Stout stems from vatting porters in London circa 1800, where old sour beer was blended with fresh stock to give it complexity. We’ve taken this to a wild place looking for intentional barrel and wine character to liven the palate of an otherwise overwhelming mouthfeel.
- Tart Wine