By Noble Decree, Stone Brewing Releases 2016 Stone Imperial Russian Stout Sinfully dark and decadent, this stout rivals the riches of a Russian Czar
ESCONDIDO, CA (March 28, 2016) – A rich, dark decadence is rising again to seduce even the most reluctant palates. A standout among Stone Brewing’s typically hop-centric lineup, Stone Imperial Russian Stout is highly regarded for its reputation among craft beer aficionados and collectors. Beginning this week, 2016 Stone Imperial Russian Stout will start arriving this week in 22-ounce bottles and on draft at bars, retailers and restaurants in markets where Stone beer is sold.
Originally conceived by Stone President, co-founder and original Brewmaster Steve Wagner, the recipe for Stone Imperial Russian Stout has been tweaked very little since the beer’s debut in 2000. By using British black malt and British roasted barley for the grain bill, the resulting beer has a dark opaque appearance and a roasty, coffee-like aroma. Intensely bittersweet cocoa and coffee flavors give way to hints of anise and fruity esters provided by the yeast. Enjoy with patience. As the stout warms, its malt qualities open up, becoming smoother drinking exhibiting stronger roast and chocolate character.
“With each year’s release, we definitely work to make it taste fantastic on day one, but it’s also a beer that ages wonderfully with time and becomes more complex,” said Wagner. “This has become a recipe that we don’t mess with much or change dramatically year to year. I’m very proud of the reputation it has earned among craft beer enthusiasts.”
In addition to its perfect RateBeer score of 100, Stone Imperial Russian Stout owns a “world-class” rating of 96 on BeerAdvocate as well as a 2014 U.S. Open Beer Championship Gold Award in the Imperial Stout category. Despite the craft brewing world’s escalation of imperial stouts with ever-bigger bodies and higher alcohol-by-volume (ABV), Stone has maintained Wagner’s original creation from 2000…feeling that the beer is perfect as is!
2016 Stone Imperial Russian Stout is ready to be enjoyed fresh or stored at proper cellaring temperatures (55°F or lower) for several months or even years. Brewed to align with the authentic, historical style of an imperial Russian stout, this beer is massive, and a great representation of the style originating from Czarist Russia’s demand for ever heftier, ABV-elevated English stouts.
Quick Facts Name: 2016 Stone Imperial Russian Stout URL: Stonebrewing.com/IRS Stats: 10.8% ABV, 65 IBUs Availability: Limited 22-ounce bottles and draft, beginning March 28 Hops Bill: Warrior National Distribution: AK, AL, AZ, CA, CO, CT, DC, DE, FL, GA, HI, IA, ID, IL, IN, KS, KY, LA, MA, MD, ME, MI, MN, MO, MT, NC, NE, NH, NJ, NM, NV, NY, OH, OR, PA, RI, SC, TN, TX, VA, VT, WA and Puerto Rico International Distribution: Australia; Alberta and British Columbia, Canada; Germany; Hong Kong; Japan; Korea; Mexico; Panama; the Philippines; Singapore; Sweden; Thailand; and United Kingdom Find Beer: find.stonebrewing.com
Tasting Notes, provided by Stone Brewmaster Mitch Steele Appearance: Beer pours dark brown with a deep tan head. Aroma: Cocoa and coffee flavors dominate, along with bourbon-like oak notes, fruity fermentation esters and some yeasty breadiness. Taste: Bittersweet cocoa and coffee flavors are the most prevalent, plus fruitiness and hints of anise and yeastiness, which are followed by a smooth, balanced, slightly astringent, bitter finish. As it warms and opens up, the beer becomes smoother and the roasted flavors strengthen. Palate: This beer is extremely full bodied and smooth, with a hint of alcohol heat. Overall: We haven’t changed this recipe much from the original version that Stone President & co-founder Steve Wagner created in 2000. It’s a fantastic beer, and we love brewing it every year!
Suggested pairings, provided by Stone Craft Beer Ambassador “Dr.” Bill Sysak Appetizers: Caramel-dipped bacon, blue cheese-stuffed dates, oysters on the half shell, roasted pecans or walnuts Soups: French onion, Hungarian goulash, beef stew, cream of mushroom soup Entrées: Beef steaks with rich cream-based sauces, goose or duck with cherry sauce, coffee-rubbed lamb chops, grilled blue cheese-stuffed portobello mushrooms, vegetarian vindaloo curry Cheeses: Point Reyes Bay Blue, Rogue River Blue, Roquefort, Gorgonzola Dolce, Stilton Dessert: Chocolate lava cake, tiramisu, brownies, caramel cheesecake Cigars: Padron Anniversary Series, La Reloba Selección Sumatra Torpedo, Illusione cg:4 Maduro
Share Post