Tasmania’s Moo Brew and Sydney’s Archie Rose Distilling Co. have joined forces to produce a Barrel-Aged Stout guaranteed to make an impact.
The Moo Brew Imperial Stout has been aged in Archie Rose Single Malt Whisky and ex-Bourbon American oak, weighing in at an imposing 10.8% alc/vol.
“It’s big,” Moo Brew head brewer Dave Macgill said.
Thirty whisky barrels were sent straight from the distillery in Sydney to the brewery in Hobart. This quick turnaround, from draining to refill, ensured a sturdy dose of spirit was bestowed upon the brew.
Made in time for Sydney Beer Week, the Bourbon Barrel-Aged Stout is expected to improve with age.
“We encourage people to enjoy this beer now, but those partial to cellaring will be rewarded” Macgill said.
“This stout has a rich, dense palate thanks to the ex-bourbon barrels and Archie Rose whisky, high residual sugar and specialty roasted malts.”
“We love the opportunity to collaborate with brands that think like Moo Brew,” said Archie Rose Master Distiller Dave Withers.
“Innovation and experimentation is a huge part of what we do at Archie Rose, which is why we were thrilled to work on this project. This Barrel-Aged Stout is a winner,” Withers said.
The Moo Brew x Archie Rose Bourbon Barrel-Aged Stout will be launched at the Archie Rose Distillery on Wednesday 31 October, during Sydney Beer Week.
Drink it immediately with a dark chocolate-based dessert or Christmas pudding. Or, wait a few years and notice how the hop bitterness tapers off, bringing forward sweetness and accents of single malt whisky, which was originally stored in the oak casks.
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