Discover this Ruosniemen Whiskey Barrel Imperial Stout
Stouts, porters are robust top-fermented beers with a distinctive character. The colour, strong flavour come from dark roasted malts. You can also discern hints of bread, coffee, dark chocolate in the toasted flavours.
Ruosniemen Whiskey Barrel Imperial Stout is a Beer with a Crown Cap closure by Ruosniemen Panimo. It has a critic score of 88 out of 100 based on an aggregation of ratings from our partner sites.
Specifications
Critic Score
88/100
Producer
Ruosniemen Panimo
Type
Beer
Alcohol bv
10.00%
Tasting Notes
Black, extra full-bodied, cloudy, strongly hopped, toasted malt notes, caramel notes, chocolaty
Closure
Crown Cap
Packaging
Bottle
MPN #
WVB-112847
Critic Scores & User Ratings are based on an aggregated score from our partner websites.
Stout Varietals
Stout is a dark, full-bodied beer that is popular in the United Kingdom and Ireland. Mild ales are stronger variants of stouts. Oatmeal stout, milk stout, and imperial stout are just a few examples. The so-called dry Irish stouts, such as Guinness, have been popular.
Historically, the name stout was applied to beers that were quite alcoholic. Stout porter, for example, was a phrase used in the 18th century to indicate a porter, or black beer, with an alcohol concentration greater than 7%. In other circumstances, the term stout was merely used to refer to a black beer.
The difference between stout and porter is still debated today. Some brewers distinguish stout from porter based on dryness (stout is produced with unmalted roasted barley, whereas porter is brewed with malted roasted barley), or sweetness (stout is created with lactose) (as in milk stout). Some stout recipes, however, include malted roasts. Porter recipes may also include variants on these themes, such as the use of oats during the brewing process (oatmeal stout) or the use of particularly dark malt (chocolate stout), which contribute qualities such as smoothness or chocolate flavors and aromas.
Stout is a dark, top-fermented beer that comes in a variety of styles, including dry, oatmeal, milk, and imperial stouts. In a document dated 1677 found in the Egerton Manuscripts, the word stout for beer was first used to describe its strength. Porter was initially used to describe a rich brown beer around 1721. Porters were brewed in a range of strengths due to their enormous popularity. Stout porters were named after the heavier brews, which were often 7% or 8% alcohol by volume (ABV). As a result, the history and evolution of stout and porter are entwined, and the term stout has become synonymous with dark beer rather than just strong beer.
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