Russian Imperial Stout (2016)
(Batch of Russian Imperial Stout)

For the 2016 version large amounts of Black Malt, Roasted Rye and Roasted Barley were used to give an opaque black colour, and Sovereign Hops used for hedgerow fruit aroma and to bitter the beer for protection souring bacteria. Brewed at the beginning of February 2016 with a blend of ale yeast and wild yeast and bacteria it was bottled in December directly from a barrel that previously held Scottish Organic single malt Whisky and Bourbon before that. The resulting beer is thick and fruity with a sour edge from the wild yeast and has an oaky, musty base that lasts until the finish. The beer is bottled in unique bottles numbered 1-500