Imperial Stout
Imperial stout, or Russian imperial stout, is a very strong, dark, intensely flavored stout of 8% to 12% ABV or more. It was first brewed in London for export to the Russian imperial court. Today it is the style brewers use for barrel ageing and for adding coffee, chocolate and vanilla.
Food pairings
- Dark chocolate
- Stilton
- Braised beef
Glassware and serving temperature
Snifter or goblet54 to 57°F (12–14°C)
What it tastes like
Dark chocolate, espresso, dried fruit, molasses, burnt sugar and a warming alcohol finish, with a thick, full body and a firm bitterness. Barrel-aged versions add bourbon, vanilla and oak. It is a beer to sip slowly.
Where it comes from
London brewers in the 1700s exported strong stout to the Baltic, and the beer became a favorite at the court of Catherine the Great. Courage Russian Imperial Stout kept the style alive in Britain until the 1990s. American brewers took it over: North Coast Old Rasputin in 1995 and Goose Island Bourbon County in 1992 made it the pinnacle of craft brewing.
How to serve it
12–14°C in a snifter or goblet, a little below room temperature, so the flavors open up. Share a bottle. It ages well for years and mellows as it does.
What to eat with it
Dark chocolate, cheesecake, Stilton, oysters, smoked meat and braised beef.
