Russian Imperial Barrel Aged Christmas Stout
Each year Grandfather Frost brings a very special beer with him from deep inside the Siberian taiga: the Russian Imperial Barrel Aged Christmas Stout.
It is a hefty black beer, overflowing with Russian Soul.
After fermentation the beer is matured in used wooden barrels. It turns into a delicate complex beer with hints of coffee, chocolate and the barrel it was aged in. More than heartwarming,
even on the coldest of nights.
Do you dare awaken the Russian bear within you?
Once a year, between Christmas and New year's eve, we brew a very special beer. After brewing, the beer is aged on specially selected wooden barrels which allow the flavour and aroma of the barrel to infuse into the beer. After bottling it matures further in our cellar and is released in November.
The limited beer is different every year, and boy, have we made some beauties:
This year we aged our R.I.B.A.C.S. on 2015's bourbon barrel, as well as a very special Speyside whisky, Glenburgie '95.
After storing the whisky in this barrel for 21 years it was bottled especially for the Alte Tabakstube in Stuttgart who bought all 340 bottles. The whisky is very smooth, fruity and sweet, which combines very well with the R.I.B.A.C.S. we produced for this barrel.
The R.I.B.A.C.S. 2016 Glenburgie '95 was awarded a 5 star beer award during The Beer Awards.
The bourbon version is slightly less pronounced, which allows the stout character of the beer to come through more. This version was awarded a 3 star award during the same competition.
After the success of our oak aged R.I.B.A.C.S. we re-used the oak barrel as well as purchasing a barrel which had had bourbon in it. The bourbon induced a very silky sweet whiskey flavour to the
The bourbon version was a great success, and won us two prizes:
A gold medal during the Concours de Lyon and the prize for the "Best winterbeer of The Netherlands" during the winterbeerfestival organised by Pint in Gouda.
The first year we produced a barrel aged beer. For this beer we utilised an oak barrel, not really knowing what the flavour of the beer would be at the end, but it was a great start to a
tradition. Because our brewing installation was only capable of producing 50 litres of "normal alcohol level" beer, we had to brew 4 times to fill the barrel.
The barrel added nice flavours to the beer, obviously oak, but also vanilla and port-like flavours. We assume there was some residual yeast in the barrel which helped crank this batch up to 12%abv!