Lando
Well-Known Member
Went to District Chop House in DC this weekend. Pretty good meal and they brew on site.
One of the brews on the list was some sort of Bourbon Stout. The waiter explained that it is basically their Oatmeal Stout (which is not bad) that has been left in an empty bourbon barrel and it is served flat and warm.
I tried a sample and must say I do not get the appeal of this brew. I LOVE good bourbon and good beer, but this was pretty out there.
Flat Oatmeal Stout aged in a bourbon barrel and served warm? It certainly tasted more like bourbon than beer.
Is this a common style of brew, or a creative way to get rid of old stale stout that is lying around?
Don't get me wrong, I like the place and they have some good brew and damn good food. This was just my first intro to this type of brew. I will go back given the chance.
One of the brews on the list was some sort of Bourbon Stout. The waiter explained that it is basically their Oatmeal Stout (which is not bad) that has been left in an empty bourbon barrel and it is served flat and warm.
I tried a sample and must say I do not get the appeal of this brew. I LOVE good bourbon and good beer, but this was pretty out there.
Flat Oatmeal Stout aged in a bourbon barrel and served warm? It certainly tasted more like bourbon than beer.
Is this a common style of brew, or a creative way to get rid of old stale stout that is lying around?
Don't get me wrong, I like the place and they have some good brew and damn good food. This was just my first intro to this type of brew. I will go back given the chance.