Red Wine Barrel Stouts

Try adding a bit of a good wine to a good BA stout like Dragons Milk or BCBS it's surprising how good it is.

 

There is a Port Barrel Aged Dark Lord

 

You could try the Moa Imperial Stout(Aged in Pinot Noir Barrels) I think it was around 6 bucks when I saw it last.

http://beeradvocate.com/beer/profile/15922/77382

 

Tired Hands' Only Void aged in Red Wine barrels is heavenly. I believe its whale-ish now, though. Correct me if Im wrong.

 

Straight to Ale in Huntsville, AL used to do a Bordeaux BA version of their excellent Laika imperial stout.

 

Red thunder from Victory. Their Baltic Thunder (porter) aged in red wine barrels. It may not blow you away but it is very solid and a very reasonable price point for what you are getting. You would probably have to trade for it but due to the amount of time it has spent in the bottle the barrel should be very pronounced. I noticed a strong difference between a fresh and 6 month old bottle.

 

Came to post. I personally was blown away by it, haha. Had a very similar profile to a good Malbec.

 

I was also thinking Red Thunder... also, you might like Conflux #1.

 

Look no further... Anchorage Darkest Hour - 13% belgian style imperial stout aged in pinot noir and rye whiskey barrels

http://beeradvocate.com/beer/profile/24903/94657

 

8 wired bumaye...spend, but a big stout with deep pinot notes.

 

I had the Red Wine aged BCBS at GI's block party this year. Absolutely amazing; I had it side by side with Rare and liked the red wine version more. The tartness and fruit of the wine perfectly contrasted the thick, oily chocolate and roast of the base beer, while the added tannins provided a little more structure.

And I'm sitting on one of these Waiting for a good time to break it out.

 

This. Crazy amount of flavor in this beer.

 

The Napa BCS? I had that too, very good but I could not drink more than the 4oz pour. A bit too sweet.

 

I found it actually less sweet than the standard BCBS thanks to the tart, red fruit flavors and the drying tannins. A different kind of sweetness though, for sure.

 

To each his own. I've never had a wine barrel aged beer that I could get past the first sip. I love both, but not together.

 

This is the correct answer. So many layers of flavors--from the oak, the residual pinot, the residual whiskey, and I think the fact that it's refermented in the bottle with wine yeast makes for a crazy interesting beer.

Edit: this beer can be obtained from a handful of websites that I'm aware of, so long as your state allows beer to be shipped directly to consumers. BM me if you want additional info.

 

This is one you can get. http://beeradvocate.com/beer/profile/30356/95382

I would age it for a while though. That's what I'm doing now.

This wine barrel beers have a chance to be hot early on. Perfect aging material