The Bar Towel

It's just as I remember it. Blackest stout I've ever had. The bourbon wood slays me every single time.

It makes so many other stouts seem just so-so.

Some hear have mused that the price is an issue - that at $6, we should be getting 500ml. That sounds fine, but would you actually drink MORE of it? I don't know...I like the small serving size. A pint of it would just seem weighty.

I do have a question - is this barrel aged or just bourbon wood chipped?

I still have 3 bottles of this stuff from last year's run. Can't wait to crack one open on New Years Eve and see how it has changed!

JeffPorter wrote:Some hear have mused that the price is an issue - that at $6...

I do have a question - is this barrel aged or just bourbon wood chipped?

Don't know how they oak age it, but true barrel-aging would probably increase the worry over cost.

Stout Impériale Russe may be a steal compared to the (also great) St Amby Vintage and Scotch ales.

It is definitely aged with chips, not barrels. Though, let's be honest, how many of you would be able to taste the difference? Pretty hard to pick out.

Nonetheless, this is a great Canadian beer that ages really nicely. I have all three years now and am looking forward to tasting the vertical.

Just picked up 8 of these. A perfect winter beer... I really do with that they would do away with the ridiculous containers that these some in (and we obviously pay for)...

TheSevenDuffs wrote: I really do with that they would do away with the ridiculous containers that these some in (and we obviously pay for)...

they're actually pretty useful...we use them to hold knitting needles.

ritzkiss wrote:It is definitely aged with chips, not barrels. Though, let's be honest, how many of you would be able to taste the difference? Pretty hard to pick out.

Might depend on the age and oak species of the barrel. There's a skill in coopering barrels to enhance the taste of beverages - and for example the raw open grain of American oak to me can have a very abrasive taste, so sawing up a barrel will taste different!

To me the SIR tastes a bit raw and woody, but nothing too bad and it smooths with age. They use a little judgment, and don't clobber it.

However in this beer culture ^ that's the taste we're getting accustomed to, overbearing in-your-face wood tannins - unlike say expensively barrel-aged whiskeys or wine.

I love this beer I picked up 5 at first and picked up another 3 today. So far I have only opened one but I could easily drink this every other day if I could.

I really do with that they would do away with the ridiculous containers

Hi folks, fyi... found this out - the tube containers actually serve a purpose - they are designed to eliminate light while being stored so the beer is not affected.... that is if you have the patience and willpower to store them. Peter McAuslan told me these can be aged up to 7-10 years when they peak. I have a couple left from 2009 that I want to try at the 5 year period.

I will find out about the bourbon aging - whether chips or barrels.

Cheers,
Barry

Thanks for the info Barry! Now if only these would come around my area!!

Frere Ambroise wrote:

I really do with that they would do away with the ridiculous containers

Hi folks, fyi... found this out - the tube containers actually serve a purpose - they are designed to eliminate light while being stored so the beer is not affected.... that is if you have the patience and willpower to store them. Peter McAuslan told me these can be aged up to 7-10 years when they peak. I have a couple left from 2009 that I want to try at the 5 year period.

I will find out about the bourbon aging - whether chips or barrels.

Cheers,
Barry

Hmm ... that's itneresting and I guess I can't argue with that. I plan to age a bunch of these myself. 7-10 years requires a lot of patience.

TheSevenDuffs wrote:I plan to age a bunch of these myself. 7-10 years requires a lot of patience.

You clearly aren't buying enough beer then.

Seriously, get a pipeline going and start a bit of a cellar. Everything I put in my cellar gets added to a spreadsheet that tracks some basic info, including the future month I plan to pull from the cellar. Each month I refer to the spreadsheet and pull the ones that are "ready to drink." Pretty easy to manage, and like I say, if you have enough other beer around, there is no temptation. I honestly have trouble drinking all the beer I have on hand, even though I do my best to share.

That being said, I personally wouldn't age this particular beer beyond 5 years, it probably peaks around 2-3 years, it just aint big enough. Not saying it wouldn't hold up 7-10 years, just can't see those additional years contributing much of anything positive.

with a beer like this that is only in its 3rd vintage no one can say that it will improve for 7 - 10 years because it hasnt even been around for that long

has anyone even done the mini 3 year vertical to find out if this beer is even improving?

if not i might have to arrange a blind vertical tasting this weekend

matt7215 wrote: if not i might have to arrange a blind vertical tasting this weekend

I was just thinking the same, I need to throw a blind tasting of the three. I know after a year it was definitely improving but 7-10 yrs seems a bit of a stretch for a 'peak'. Might still be good but you have to think the peak comes before then.

matt7215 wrote:with a beer like this that is only in its 3rd vintage no one can say that it will improve for 7 - 10 years because it hasnt even been around for that long

Absolutely, I was simply offering my educated guess as to this beer's aging potential.