“Well well well,” as Rolo McGinty once said, though I’m not sure he was talking about Imperial Stouts inoculated with Brett yeasts.
This is one hell of a beer.
It pours black hole dark and smells of chocolate and red wine.
What really impresses me in this little bottle of goodness is that it isn’t a one trick pony.
It’s not simply a sour Stout.
Instead it’s a Stout full of chocolate and coffee, burned toast and digestive biscuits, a Stout full of plums and prunes, rum and raisin.
It’s a Stout with a good crunchy autumnal, dry leaf hopping that just happens to have an eye wateringly lovely sourness at its edges.
The yeast adds a red wine tannin feel and a big hit of dry, astringent sourness, but it’s done so well that it doesn’t overwhelm in any way.
In a single mouthful Gadds’ Imperial Russian Stout with Brett yeast is in the running for my beer of 2013.