Barrel-Aged Narwhal

Barrel-aged Imperial Stout

We sent our original Narwhal Imperial Stout into bourbon-barrel hibernation. After nearly a year, Narwhal rises from the dark depths of our cellar, transformed with notes of oak, vanilla, and coconut layered onto the Stout's malt flavors of dark chocolate and espresso. It’s all in the barrel-aged beauty sleep.

STYLE

Stout

ABV

11.9%

IBU

55

STATS

alcohol by volume

11.9%

bitterness units

55

carbs (grams)

30g

calories

370

protein

4.5g

Malts

Carafa, Caramelized, Chocolate, Honey, Roasted Barley, Two-row Pale

Hops

Challenger, Magnum

Yeast

Ale

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Food & Beer21 Oct

Green Beans in Hazy Little Thing Glaze

Choosing Beers to Cellar

Most beer we drink fresh to experience the bright, complex flavors. Some styles of beer, though, improve with a bit of age—not unlike a fine wine. Prime candidates include beers that are high in alcohol (e.g. Bigfoot Barleywine) and those with a moderate amount of roasted grains (e.g. Narwhal Imperial Stout). Over time, oxygen sneaks into bottles and changes beer flavors, adding notes of sherry or port wine and smoothing out harsh alcohol flavors. For the best results, vintage beers should hibernate in cool, dark places.

Barrel-aging Beer