Viscous, black as tar imperial stout, aged in red wine barrels.
Wild Beer say “Each year we produce an imperial stout called Wildebeest made with cocao nibs, fresh coffee, and vanilla pods. We had an idea to change it up and decided to brew it twice. One for the traditional Wildebeest and then and one to put into Burgundy Pinot Noir red wine barrels to oak age. This year, a small percentage of the blend is a beer we call Imps and Goblins. It is a robust, chocolatey and bitter imperial stout that we brew purely for barrel ageing and blending into other beers. This chocolatey character and sweetness from rum barrels became the perfect addition to Wineybeest 2020.
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!”