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Samuel Smith is the only brewery still using the Yorkshire slate stone fermentation method.
This type of beer is a derivative of stout that was developed to withstand the harsh Baltic weather conditions in shipping to imperial Tsarist Russia
This type of beer is a derivative of the stout that was developed to withstand shipping to Tsarist imperial Russia through the harsh weather conditions of the Baltic. Hence it was originally called Russian Imperial Stout.
It was originally called Russian Imperial Stout
[BOTTLE 35 CL]
English beer, 7% alcohol, top fermentation
The Samuel Smith Imperial Stout has a deep and opaque black color, with a brown foam of medium consistency and medium-high permanence
Like a good Imperial Stout it is aromatically complex, with a wealth of nuances ranging from roasted malt, coffee and, unsurprisingly, chocolate.
The intense flavors evoke dark fruits: raisins, figs, currants and plums. The sweetness of malt and chocolate are evident with a bitter and dry aftertaste that give it a great balance
Stilton cheese, pepper spiced meat and dark chocolate desserts are our pairing suggestions.
Net weight:
Samuel Smith is the only brewery still using the Yorkshire slate stone fermentation method.
This type of beer is a derivative of stout that was developed to withstand the harsh Baltic weather conditions in shipping to imperial Tsarist Russia
This type of beer is a derivative of the stout that was developed to withstand shipping to Tsarist imperial Russia through the harsh weather conditions of the Baltic. Hence it was originally called Russian Imperial Stout.
It was originally called Russian Imperial Stout
[BOTTLE 35 CL]
English beer, 7% alcohol, top fermentation
The Samuel Smith Imperial Stout has a deep and opaque black color, with a brown foam of medium consistency and medium-high permanence
Like a good Imperial Stout it is aromatically complex, with a wealth of nuances ranging from roasted malt, coffee and, unsurprisingly, chocolate.
The intense flavors evoke dark fruits: raisins, figs, currants and plums. The sweetness of malt and chocolate are evident with a bitter and dry aftertaste that give it a great balance
Stilton cheese, pepper spiced meat and dark chocolate desserts are our pairing suggestions.
