One Hundred Bridges WRCLW Imperial Stout – Vanilla Bourbon BA

Style

One of the most powerful beer styles in the world – Imperial Stout (Russian Imperial Stout). Historical beer, because brewed at the turn of the eighteenth and nineteenth centuries by London breweries. This style arose from the same reasons why today’s artisans create new wave beers – for consumers looking for a new quality in beer, especially among those more essential and substantial beers. With time, this style gained recognition throughout Europe and was exported throughout the Old Continent, including St. Petersburg, so that only after years, in the twentieth century, maybe a little for marketing purposes, this beer began to be called the Russian Imperial Stout. The adjective “Imperial” refers to the extraordinary extract and potency of beer – admittedly, the range is quite wide, but it is these highly extractive, extreme versions of this style that make the heart of every beer lover beat faster. Because it is not an everyday beer, and every brew of such a “strongman” in the brewery is a great event.

Malts/extract:

Obtaining such a high extract is a real challenge in every brewery. With such a density of adjustable wort (30% extract!) the efficiency of the process decreases significantly. The brewer’s equipment and skills are put to the test. Everything here is extreme – the total amount of malts and the amount of darker and caramel malts along with those roasted and coloring. It is their huge amount that provides an extremely intense aroma of coffee, caramel and freshly roasted cocoa beans. The wort itself tastes like a sweet brownie – covered with chocolate several times. Something amazing.

Hops:

We use traditional, continental hops – Magnum to give the right bitterness, and Tettnanger – to obtain a herbal aroma, which oxidizes over time in dark, strong beers. Imperial Stout, on the other hand, has a shift in the malt side – that’s why hopping is slightly less intense.

Aging:

Such thick and essential beers store perfectly – like a good, strong wine. Therefore, it is a great idea to stock up on several bottles and open them at longer intervals (half a year, a year). Each time it will be slightly different. At the beginning it will be incredibly chocolate, dessert. Over time, it will gain notes of port, sherry, dried fruits (plums, raisins and cherries). Interesting experience.

*If the beer is stored in the right conditions (temperature about 10 degrees Celsius, no sunlight), the beer will repay with time the noble notes of oxidation.