Following the bottling of four sours and the Pinot Noir Imperial Stout, our casks are now empty and ready to barrel age new beer.
We are also preparing for a significant milestone for Almasty with the brewing of Gyle #100.
For this we’ll be developing our Imperial Stout to give even more depth of flavour and body. Most of the beer will be divided into three different styles of barrels: Heaven Hill Bourbon, Rioja and Lochindaal Whisky. These will all be aged for 12 months and ready for release in December 2017.
However, we have a keg for release that will be available as part of a tap takeover at The Free Trade Inn on Saturday 3rd December. The takeover is part of the Beer o' Clock Show’s annual Chrimbo Crawl which is taking place in Newcastle this year.
Coming in a 11.1%, the stout will be dry bean'd with freshly roasted coffee beans direct from one of the finest roasters in the North East, Colour Coffee, and will be available alongside the bottled barrel aged Pinot Noir Imperial Stout and a range of cask and kegged beers including Echelon, our house beer brewed for The Free Trade Inn, and our latest hop bomb, Hop Haze.