Too Fancy to Drink: Gadd’s Russian Imperial Stout

These two bottles have been sitting on the shelf since March 2015, throbbing with sinister energy like the crate containing the Ark in the first Indiana Jones film. Last night, we decided to vanquish them.

They are non-iden­ti­cal twins – the same base beer (a 12% ABV his­toric homage) with two treat­ments, one aged in bour­bon bar­rels, the oth­er giv­en a dose of Bret­tanomyces lam­bi­cus.

We did­n’t buy these but we weren’t sent them by the brew­ery, either: when he worked at Beer Mer­chants, Phil Lowry snuck them into one of our orders as a bonus. His advice at the time was (a) to be care­ful with the Bret­tanomyces-spiked ver­sion and (b) to try blend­ing them.

Even with­out any chill­ing Brett, as we’ll call him, was no trou­ble at all. He hissed but did­n’t gush, and gave us a thick, steady caramel-coloured foam. It smelled exact­ly like Har­vey’s Russ­ian Impe­r­i­al Stout, which is per­haps not that sur­pris­ing, and in our book a high com­pli­ment.

We should put the oth­er one in a dif­fer­ent glass so we don’t get them mixed up. Use the St Bernar­dus one. Because Bernard. Bernard Matthews. Turkey. Wild Turkey.’

Con­tin­ue read­ing “Too Fan­cy to Drink: Gadd’s Russ­ian Impe­r­i­al Stout”

Gadd’s Dogbolter Porter

Gad­d’s of Rams­gate should be very proud of their 5.6% bot­tle con­di­tioned porter. It was first brewed by anoth­er com­pa­ny in 1979 for Firkin pubs, but Gad­d’s have revived the recipe and the brand. It’s heavy, chewy, slight­ly sour and, once the ini­tial yeasty smell has passed, full of the roast­ed aro­mas you’d expect from a good black beer.

The only thing is, we can’t remem­ber where or when we acquired the bot­tle. Did some­one leave it after a par­ty? Who knows.