This imperial stout spent three years with wild yeasts in a California red-wine barrel. A journey into another dimension forged a rich character and enveloping acidity. Intense flavours of red fruit and dark chocolate are accompanied by generous tannins that balance the abundance of raspberries added in recent months.
On the nose, the aromas are already super interesting! Cocoa, raspberries and vinous wood from red wine barrels. I’m already a little seduced by this bouquet.
On the palate, flavors of red fruits such as raspberry, grape and cranberry are enhanced by the taste of chocolate, coffee and hazelnut. The slightly funky side waltzes wonderfully with the wood of the barrels. The astringency of the raspberry rubs shoulders with the bitterness of the burnt toast. The finish is rather dry and the beer is rather light for its 11.4% alcohol. It’s very different from stouts aged in bourbon barrels.
Subtle balance between the acidity of the raspberry, the tannins of the red wine, the chocolatey and roasted side of the black beer and the wild aspect of the yeasts.
The captivating charm of Opéra Framboise works wonders on me.
For a brief history of Bièropholie, I advise you to read this article published in Bières et Plaisirs: What has become of the Bièrophoux?