Our Bourbon Barrel Aged Imperial Stout is complex and strong, with rich chocolate and roasty flavors.  The beer is brewed to have big malt flavor and hop bitterness to balance the sweetness of the high alcohol content.  After primary fermentation and conditioning, the beer is transferred to freshly-emptied bourbon barrels and aged for several months before being carbonated and bottled.

In the 18th Century, Imperial Stout was first brewed in London for export to the court of Catherine II of Russia.  The beer had to have a higher alcohol content to prevent freezing during transport.  The process of aging beer in liquor barrels, however, is new; there is no tradition for this process, as beer and liquor production have traditionally been kept separate.  We hand-select bourbon barrels from a micro-distillery in Bardstown, KY and transport the barrels immediately to St. Louis to ensure the barrels do not dry out before being filled with Imperial Stout.