Red Wine Barrel Stouts

Stoudt's just released Fat Dog Red Wine Barrel Aged (aka Winey Dog) at the brewery this weekend. It's quite tasty and really red wine forward if you're in to that.

 

I, too, am curious what will come of this thread. I had Napa County Stout at the Great Taste of the Midwest, and it surprised the Hell out of me. It was flat as Kansas, but the taste was perfect. It is (and likely will remain) one of my favorite beers of all time. If I had to choose between that instead of BCBS or BCBCS every year, I would take Napa every time.

Yes, I'm sure I'm in the minority.

 

I've seen this around NY.

http://beeradvocate.com/beer/profile/13307/91500

It's a Mikkeller/Stillwater/Fanø collab called Gypsy tears. It's %100 Brett fermented and aged in red wine barrels. It seems pretty crazy on paper but I found it to be pretty good. Good wine presence that meshes well with the Brett without overshadowing the big malt body. It's pricey but it's worth a try.

 

i just got red thunder last week

 

Maybe not exactly a stout, but Anchorage Anadramous is a dark, roasty, sour ale aged in Pinot Noir barrels with Brett, Pedio and Lacto. Certainly a unique beer.

 

Thanks. Good point about the value- I still see it around $9 and am assuming it is from the same batch. I may as well pick one up again while I still have the chance.

 

I did enjoy the Moa Imperial Stout but I am after all a lover of a regional taste, and the use of New Zealand hops is what I found enjoyable.

You know I am going to suggest these as well:

Barbera Barrels

Bran Riserva
http://www.bunitedint.com/information/brands/description/142/

Dolii Raptor
http://www.bunitedint.com/information/brands/description/145/

La Mummia
http://www.bunitedint.com/information/brands/description/145/

This has been Giovanni, Il Duca di Barley!

 

And also I noticed this one as well. L'olmaia BK Nel Salco

Barrelled version of the classic BK, bottled after four months of "living obligated" to the barrels of Salco, great Nobile di Montepulciano, cellars "The Salcheto."

 

Thanks for the suggestions, Giovanni. I figure that the Italians would be a natural for this sort of thing, though haven't tried any (or even seen any) just yet. Pretty intriguing, though.

 

In a way I was thinking that since most of the brewers would want to shy away from anything wine oriented in the beginning but naturally wine barrels are readily available more so then any other type of barrels.