Zoltar Says “Make your wish”
Export Stout in Red Wine Barrel with Boundary Brewing (Belfast)
London and Ireland are historical centres for Stout and Porter so we decided to brew an old-school 1800s recipe for an Export stout/Porter fermented with London Ale and Irish Ale yeasts. We kept the malt bill simple with Pale, Amber, Black and Brown malt (with a small amount of Melanoidin and Carafa III) and hopped the beer with Fuggles and East Kent Goldings. We aged it in red wine barrels for a few months, before packaging a single barrel for the birthday party. Actually, the remaining barrels will age for another 9-12+ months with added wild yeast.