Taking over the stunning surrounds of the Grade II listed architectural gem Victoria Baths for its 4th year from Thursday 6th October to Sunday 9th October, the Independent Manchester Beer Convention is a world class showcase for the best breweries from the UK and beyond.
IMBC brings together the most progressive, forward thinking breweries from across the UK, Europe and USA for a multisensory, headlong, hop-forward beer extravaganza.
Almasty showcased five new beers during the event at the Thursday and Friday sessions including the results of some of the brewery's barrel ageing programme:
Almasty's second 10% Imperial Stout has been in Pinot Noir barrels for 12 months. Large amounts of everything have gone into this beer malt, hops, time, care and barrels all combine to balance out its big rich flavours.
A 5% Wild Cherry Sour that has been fermented in wet French Pinot Noir barrels for 12 months on sour cherries with both Lambic and Brett strains of yeast. Sour, tart complexity.
A 5% Sour Mash Kettle sour aged for six months in freshly emptied Heaven Hill bourbon barrels. The influence of the barrel has given sweet bourbon and vanilla notes which run alongside the tart dry oak finish of the sour.
A 6.1% Mango IPA with mango and hops working together so well producing a mouth wateringly juicy ale.
Alongside was a 6.5% Dry Hop Stout. A rich full bodied oatmeal stout with plenty of new world hops added in the boil to add some bitterness to balance out the sweetness of the stout then added in larger amounts to the fermenter giving a citrus aroma to the roast malt flavors.