Our sturdy Scottish Stout gains even greater flavour during its maturation over American Oak Heartwood that has been infused with Irish Whiskey.
The term "stout" was originally used to describe strong beer - not necessarily dark beer. After the English Porter gained popularity in Ireland, the term "stout porter" was used by Guinness to describe a strong and dark beer. Eventually the term stout came to mean both a stronger and darker beer, and today the primary difference between a stout and porter is the strength.
The English Stout is generally dark brown to pitch black, with the classic stout profile emphasizing the dark roasted malt. Flavors associated with this vary from roasted coffee, dark chocolate, burnt aromas. Hop levels can vary, but are generally less strong than the roasted flavors. Body is usually moderate, with a dry aftertaste.
Best served cool, 46-54 degrees, in a pint, tumbler, or beer mug.
Barrels that once contained world-famous Kentucky Bourbon lend a sweet hint of caramel and vanilla to dark-roasted malts and finish with the essence of a lightly roasted coffee.
Filled with the howling of black dogs that haunt the long-forgotten shadows of the human soul. This dense liquid-silk summoned hope from hibernation and balanced winter’s endless white snows with a rich swirl of creamy black rapture. (Description provided by company)