Compare Beers Samuel Smith Imperial Stout - The Kernel Imperial Brown Stout London 1856 - Wild Beer Sourdough
Birrapediakeyboard_arrow_down
search
clear

Buy Samuel Smith Imperial Stout - The Kernel Imperial Brown Stout London 1856 - Wild Beer Sourdough

starstarstarstar_halfstar_border
starstarstarstarstar_border
starstarstarstar_halfstar_border
Company:

Style:

Imperial Stout
Imperial Stout
Sour Ale
ABV:

7
10.1
3.6
IBU:

35
0
0
Prices / Buy:

Comercial Description:

1.-

Cerveza inglesa, 7,5% de alcohol, de alta fermentación.

Samuel Smith es la única cervecera que sigue empleando el método de fermentación en piedra de pizarra de Yorkshire.

La Samuel Smith Imperial Stout tiene un color negro profundo y opaco, con una espuma marrón de consistencia media y permanencia media-alta. Los sabores intensos evocan a frutas oscuras: pasas, higos, grosellas y ciruelas.

El dulzor de la malta y del chocolate son evidentes con un regusto amargo y seco. El queso Stilton, carne condimentada con pimienta y postres de chocolate negro son nuestras sugerencias de maridaje.

2.-

The Kernel Imperial Brown Stout London 1856

This beer is a part of brewing history. Based on an 1856 London stout recipe, this beer is the latest link in the chain of strong, thick, luscious and satisfying stouts that have been variously called Imperial Russian Stouts, Imperial Brown Stouts, and many other names. Whatever the designation, this is a respect-commanding beer with a surprising gentleness about it despite the hefty ABV.

3.-

Wild Beer Sourdough

A Wild Beer & Hobbs House Bakery collaboration.

Our beautifully barrel aged sour beer has just been bottled and this batch is tasting incredible. its been blended from a mixture of 24 aged wine barrels and two bourbon to give it that kick of flavour. Read the story on sourdoughs creation bellow.

Beer and Bread have been showing off the magic of yeast for thousands of years, we decided to combine the two. The old and the new, contemporary ideas and historical techniques and ingredients, a very special beer that combines all these things and more.

6 months before we even had a brewery we started talking to Tom Herbert about the Hobbs House Bakery’s 58 year old Sourdough yeast, and whether we could use it to ferment a beer. Tom was excited, we were excited!

After a year of trials (each trial took a really long time to develop) we decided to loosely base the beer on a Berliner Weisse style - a historical Sour beer style from Northern Germany, but with a Wild Beer slant to it. We have used the 58 year old sourdough culture and a little brettanomyces and put the beer straight into oak barrels for its primary fermentation.

Other have buy: