Serve and Store Your Whisky BARREL AGED Stout Like a Boss

People often ask us how to best store and serve a Limeburners Whisky Barrel Aged Stout. So, with the new 2022 release available now for purchase, we thought we’d share a couple of tips to help you get the most from yours.

Cellaring

If you don’t have the capacity to cellar, don’t stress, this year’s batch is tasting sublime as is – remember, it’s been happily aging at our place for the last 15 months.

For those hanging onto a sleeve or two, best shoot for a cool, dry place away from direct light. PL Co-founder, Red says anywhere from 5°C – 8°C is the sweet spot and to avoid fluctuations where you can.

Yep, the fridge will work, it’ll just take a little longer to develop.

In time, the beer will become smoother, and start to display more pronounced malty, raisin-like characters – so if you’ve got somewhere safe to keep it, we highly recommend having a crack.

Best before is 10 years, so treat yourself to a couple and sample them periodically. That’s what we’ll be doing!

Glassware

When it comes to stout, we like a glass that’s not too thick, with a substantial opening to release all those wonderful aromas.

Pints are great, as are schooies, though a beer this rare calls for something spesh...wouldn't you agree?! 

The 473ml balloon pictured above works wonders and we’d also endorse a broad bowl Bordeaux – which is code for big-ass wine glass. 

Start with a half pour and a finger or two of head, it'll enhance the nosing experience + keep you on top of that 10.5% ABV.   

Serving Temperature

Beers like our Whisky Barrel Aged Stout benefit from a warmer serving temperature, as it allows the liquid to open up and yield its complexities.

Much like barley wine or a Belgian strong, they’re commonly enjoyed between 10°C and 12°C. That is, sipped slowly, not whipped back like a frosty draught.

Of course, we’d never tell you how to drink yours (whatever temperature or pace you prefer is A-OK) but do recommend giving it a little time in the glass. *Said cheekily as we scoff one from the tin.

Pairings

If you’re looking to elevate the experience, try any cheese that’s stinky or oozes, slow cooked bourguignon, dark chocolate truffles, a quality cigar, and a Limeburners whisky on the rocks.

That oughta do it.

Cheers and enjoy,

PLB Crew.