Omnipollo CHURCH AMUN-RA SOLERA STOUT

Esta BRUTALÉRRIMA cerveza comenzó su trayecto hace más de cuatro años en Richmond, en The Veil. Allí elaboraron una Imperial Stout que pasó años en barricas de licor de manzana Laird´s, barricas de jarabe de arce BLiS y barricas de bourbon de varias variedades. El año pasado, Matt Tarpey (The Veil) se unió a Omnipollo en su iglesia para elaborar OTRA Imperial Stout. Luego, esta cerveza fue mezclada con la imperial stout BA elaborada en Richmond, en proporción 50/50 y trasladada a barricas de bourbon Buffalo Trace, barricas de licor de manzana Laird´s y barricas de jarabe de arce BLiS en la iglesia, donde permaneció otros 16 meses. Finalmente, se añadió coco tostado / crudo y vainas de vainilla de Uganda y se dejó reposar por 3 meses.

Y no hay que añadir mucho más. Si entiendes un poco de esto, ya está todo dicho.

THE BREWERY SAYS:

Our first BA stout from the church going into bottles. A labour of love and my favorite Omnipollo stout to date. This massive beer started its journey in Richmond over four years ago at THE VEIL. We brewed a huge imperial stout that spent years going between Laird’s apple brandy barrels, BLISS maple syrup barrels and various bourbon barrels. Last year our BFF Matt Tarpey (The Veil) joined us at the church to brew another huge imperial stout. This was then blended with the BA Richmond brewed stout in 50/50 proportion and transferred into Buffalo Trace bourbon, Laird’s apple brandy barrels and BLISS maple syrup barrels here at the church for another 16 months. Finishing treatment on toast/raw coconut and Ugandan vanilla beans for 3 months.

17.1% ABV

Container size: 375ml bottle

Vegan credentials not listed

Beschrijving

Stout – Imperial / Double

Collaboration with The Veil

We brewed a huge imperial stout that spent years going between Laird’s apple brandy barrels, BLISS maple syrup barrels and various bourbon barrels.

Alc. 17,1%

Inhoud 375 ml

BBF 8-2026

This massive beer started its journey in the hands of our BFF Matt Tarpey (The Veil) over four years ago. We brewed a big imperial stout together in Richmond (VA) that spent years going between Laird’s apple brandy barrels, Bliss maple syrup barrels and various bourbon barrels. Last year Matt joined us here at the church to brew another huge imperial stout. That beer was then blended with the barrel aged Richmond brewed stout in 50/50 proportion and transfered into a Laird’s apple brandy barrels, BLISS maple syrup barrels and various bourbon barrels for further ageing at the church (16 months to be exact). Finishing treatment on toasted/raw coconut and Ugandan vanilla beans for 3 months. OMNIPOLLO®️ x THE VEIL CHURCH AMUN-RA BARREL

Stout | 17.1% | 37,5cl | Untappd: 4,41 | Zweden

Caratteristiche e degustazioni Gusto prevalente Dolce   Tipo di fermentazione Alta fermentazione Gradi Plato 36   Stile Imperial Stout Temperatura di servizio 14/16°C   Formato Bottiglia 37.5cl Extra Barrel Aged   Allergeni Orzo Imperial Stout robusta, massiccia e dalla lunga e complicata storia che nasce anni fa al The Veil con la produzione di una Imperial Stout potente ed intensa che poi nel corso degli anni è stata fatta invecchiare in botti di Brandy di mele Laird’s, botti di sciroppo d’acero Blis e successivamente ancora fatta invecchiare in botti di Bourbon; il tutto è stato poi miscelato in proporzioni 50/50 con una Stout barricata prodotta da Richmond, trasferita poi in botti di Bourbon Buffalo Trace, di Brandy di mele Laird’s e di sciroppo d’acero Blis per altri 16 mesi. Per concludere il processo di produzione ha subito un trattamento finale con pane tostato, cocco fresco e vaniglia ugandese, per tre mesi. Il risultato è una birra dai sentori complessi ed avvolgenti. Dal colore scuro si percepiscono note di malto, cioccolato, caramello, legno, frutta sotto spirito, sfumature affumicate e speziate, il tutto arricchito da evidenti note alcoliche e di legno. Una birra adatta all’invecchiamento ma pronta anche da subito per una bevuta che sarà un’esperienza dei sensi.

Barrel aged blended imperial stout. Finished on toast/raw coconut and Ugandan vanilla beans for 3 months.