Viscous, black as tar imperial stout, aged in red wine barrels. Jammy red fruit and chocolate flavour, balanced with Cabernet Sauvignon acidity.
Wild Beer say “A big chocolate character is balanced by Californian Cabernet Sauvignon acidity. Fermented in foudre and aged in red wine barrels, we blended 1 and 2 1⁄2 year old beers to make this remarkably complex imperial stout. Very few imperial stouts are as delicate and balanced as this. Taking the brash and bold Wildebeest stout and maturing it in our wine barrels has produced a balanced acidity and red berry notes.
“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 an intentional barrel and wine character to liven the palate of an otherwise intense mouth-feel. The tannic red wine notes beautifully balance with the coffee, chocolate, and vanilla, making this a perfectly decadent winter warmer!”