"A Pint of Bitter, Please."

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I wondered if you folks in the UK and elsewhere have "imperial stout" or, especially, "'Russian' imperial stout." The term is used to for (the Expedition product) a beer with a "huge malt body... matched with a blend of complex chocolate, dark fruit and roasted aromas." The Rasputin product says it's "Brewed in the tradition of the 18th century English brewers who supplied the Russian court of Catherine the Great." Well, maybe so. Anyway these are delicious beers, suited more for our winter weather than high summer I would say. Your thoughts?
 
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Extollager said:
Mosaix, is this location known to you:

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That’s about 300yds from my home and, coincidentally, I was in there last night with some friends enjoying a pint of ‘Town Crier’ in front of a roaring log fire.

Edit: My mistake. That’s the Highley Station just down the line from Bridgnorth. They have a steam museum there that’s well worth a visit.
 
A decent ale is probably my favourite drink.

Really good cider is also very nice, just hard to find.
 
That really, really depends on the cider. You can get some very dry ciders. There used to be a vintage cider around that came in individual bottles with a red wax seal on it, can't remember the name now. Very smooth and subtle. The cider that comes in the big plastic bottles in supermarkets is often sweet, ditto what is on tap.
Mead is what I especially liked - we used to make it - and that doesn't have to be cloyingly sweet either. Commercial mead often is. But you can make a dry mead which is like a dry sherry, or with herbs in (fresh rosemary in the brewing vat is particularly good) you get something towards a dry cinzano.

Fraoch - heather ale is good.

Used to love Bishop's Finger and Badger Ales.

Used to. Doesn't agree with me any more :(
 
Beer, well Lager, became a big problem for me over lockdown. Fortunately, i was able to give it up and have been dry for two years. :)
 
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Image off the net: 2022 Bourbon County Brand Stout from Goose Island Brewery. At 14.3% ABV, I won't be drinking the entire bottle in one go. But I'm really curious what it will taste like. Saving it for New Year's Eve.
 
Has to be dry for me. Trouble is, it's hard to find - especially in the land of beer (Belgium)
 
Randy, I'll bet that's going to be delicious. The only barrel-aged stout I know, I guess, is Dragon's Milk, which is a new tradition (begun this year) for me for 3 January -- Tolkien's birthday. And yes, not the whole bottle in one go. Stock is laid in for the day.
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But I'm still wondering if British Chronsfolk recognize "'Russian' imperial stout."

I have on hand a few bottles of an "imperial stout" -- no "Russian." If "Russian" used to be there but has been removed in the light of events this year, that would be understandable.
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All I can say is I brew my own and have been doing so for 33 years now. I also candy my own sugar for my Trappist styles (my Tripels tend to be 11-12% when I do make them.) I mainly brew English styles in that I use English yeasts and hops. More on the malty side. I have 40 1-pint bottles conditioning right now. Should be ready by Jan. I only brew 2-3 times a year and bottle condition my ales. I take about 4 months to make mine. Trappist are 5 months total. Thats for fermentation, clarifying, and conditioning total before I craft one to drink.

I don't like IPA's as IPA's don't like me. Not good.

But I always thought of PA's as a bitter. Every time I hear, 'I'll take a bitter', that's what I think of.

Made a few meads too. Very easy to brew.
 
Extollager said:
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I wondered if you folks in the UK and elsewhere have "imperial stout" or, especially, "'Russian' imperial stout." The term is used to for (the Expedition product) a beer with a "huge malt body... matched with a blend of complex chocolate, dark fruit and roasted aromas." The Rasputin product says it's "Brewed in the tradition of the 18th century English brewers who supplied the Russian court of Catherine the Great." Well, maybe so. Anyway these are delicious beers, suited more for our winter weather than high summer I would say. Your thoughts?
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The alc content of them act like an anti-freeze during winter shipping into Russia.
I like them now and then. Like you said, best for the winter. A bit much for the summer months.:)
 
I watched a documentary on someone preparing for an arctic expedition. The best antifreeze is fat - having lots of lipids in your blood stream really does keep your blood more fluid at lower temperatures. The training was lots of physical exertion while having a high fat diet - plenty of butter. They were practicing things like dragging a weight behind them from a belt on their waist, as a mock up for pulling a sledge.
 
@Montero True, I was referring to the alc acting like an antifreeze on the ale during transport. It's of no use on our bodies in those temps for sure!

But on your note, explains why Eskimo's eat a lot of blubber during the winter months.:)
 
I sank several pints of this last night. Very nice it was too.

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So, if I asked for “Russian imperial stout” in the UK, no one would recognize the term?
 
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