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.
Currently direct shipping to: CA, DC, KY, NC, ND, NE, NH, OH, PA, VA, VT
We sent our original Narwhal Imperial Stout into bourbon-barrel hibernation. After nearly a year, Narwh...
style
Stout
abv
11.9%
ibu
55
Malts
Carafa, Caramelized, Chocolate, Honey, Roasted Barley, Two-row Pale
Hops
Challenger, Magnum
Yeast
Ale
