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Proper Pour

Double barrel-aged imperial stout

The most sophisticated way to enjoy Port wine is straight up, or “neat,” in a proper port glass. The same rule applies to whiskey. But what about an imperial stout that’s been aged first in bourbon barrels, and then aged a second time in Ruby Port wine barrels? We believe that straight from the bottle into a glass is the most Proper Pour.

Proper Pour spent 6 months in Ruby Port barrels that had been used at a distillery to age rye whiskey for 3 months. Because Ruby Port is a full-bodied, super sweet dessert wine, the rye that was finished in the port barrels isn’t super prevalent in the final beer, and that’s what the brewers were counting on.

Recommended Glassware: Proper Pour
ABV?
ALC/VOL
13.8%
IBUs?
Bitterness
30
EBC?
Color

Draft

12 oz.

so you want more...

TASTING NOTES
Aroma – Bourbon and tobacco Malt – Strong dark roasted malt Hops – Minimal Balance – Malt/Barrel but the real hero is the depth provided by ruby port Body – Full
FOOD PAIRINGS

HOMEBREWING

SPECIFICS MALT HOPS ADJUNCT / SPICE
RECIPES

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ACCOLADES

NUTRITION INFO