The roast, alcoholic and spicy notes combine in this unusually sweet and sour beer. Steeped in the depths of chocolate and coffee, this brew will improve and develop complexity up to one year.
WBA 2018: Country Winner | IBC 2018: Gold | WBA 2018: World’s Best Imperial Stout | IBC 2017: World’s Best & Country Winner | IBC 2016: Gold | WBA 2016: UK Best Imperial Stout | GBBF 2015: Champion Bottle-Conditioned Beer of Britain | More Awards...
The style 'Imperial Russian Stout' and the name 'Albert Le Coq' are synonymous. In the early 1800's the Belgian A. Le Coq exported Imperial Stout from England to Russia and the Baltic area. Our Stout is regarded as one of the World’s most unusual and prestigious beers.
We only brew Imperial Stout once every nine months and then age it for 18 months. The recipe contains a dense concentration of varied malts and hops to produce a bottle conditioned stout of 9.0% ABV.
Imperial Extra Double Stout has huge dark flavours with plenty of tannins. Tannins are compounds that attract fat & protein and clear the palate. That will work beautifully for the game pie and Mushroom Wellington where the big earthy, roasted coffee flavours of the beer stand their ground with the full flavour and texture of the food.
With the apple crumble, the dark fruit, liquorice and tang of the beer complements the flavour of the pudding.
Best food matches: Game Pie, Mushroom Wellington, Apple Crumble
Jane Peyton: Award winning writer, alcoholic drinks expert, public speaker, and UK's first 'pommelier'