First nose is rich, lots of cocoa, bitter chocolatey, cream liqueur. Mild vanilla and tobacco notes in background.
First taste is bitter chocolatey, rich, oaky. Sweeter side bourbon, alcoholy, vanilla and caramelly notes in middle taste. Roasty and bitter side dry oaky notes dominating more in aftertaste.
Vana Kalev is rich and powerful strong porter for those who would like to treat themselves with something tasty in cold winter evenings. It suits perfectly as digestive and aswell with nice pork steak.
In the darkest hour before dawn, when it feels like light is gone forever, we are carrying the fire. This tiny spark in our hearts is carrying the light and the warmth for the entire world until the sun will set again.
“The Darkest Hour Before the Dawn” is pitch black barrel aged imperial stout whose dark exterior hides shiny hope from maple syrup and tonka beans.
Experience: It pours pitch black with thick and firm light brown head that leaves solid lacing on the walls of your glass.
Aroma provides volumes of hints for the upcoming party. Vanilla, almonds, marzipan and maple syrup.
The first sip. OK, this is pure opulence. Creamy full body starts shoveling the goodies - sweet maple syrup, aromatic mocha, darkbitter 98% chocolate, sugared almonds, and caramelly toffee.
In the end, some hop bitterness and tannins from the oak barrel will try to establish bridgehead but will be quickly overpowered by sweet spices and maple syrup.
The Discreet Charm of the Bourgeoisie is Bière de Garde aged in sweet wine barrel from Jurançon. It’s a different view at the barrel aging. Instead of a power struggle between heavy stouts and strong distillate barrels you can find light-colored, multilayered beer, flirting with winey notes.
Experience: The foam has a subtle yellow tint. While pouring, it forms a thick layer on the top of the deep yellow beer, disappears quickly, leaving thin stubborn layer and richly laced glass.
Aroma is dominated by mishmash there everybody is present, but no-one is dominating. Melon, vanilla, late autumn overripe pear, the fresh aroma after a summer downpour - all are here, but no-one claims the driver’s seat.
In the first sip, white wine barrel will step up, and there is unmistakable sherry in the flavor. It’s followed quickly by the mix of tropical sweet fruits and the dash of vanilla.
In the aftertaste, you can taste all the long months spent in the oak barrel. Bittersweet tannins will provide long aftertaste balancing nicely main fruity theme.
This is not your fathers IPA. This is your grand-grand-grand-fathers IPA. Brewed like it was done at the beginning of the 19th century - with burtonised water and bucketfuls of East Kent Golding hops.
We didn’t ship the beer all around Africa, but we pushed the oak barrels out of brewery doors to the blazing heatwave of 2018 and cool autumn nights of Estonia. We added a dash of bettanomyces claussenii, to stay true to the good old times.
The result is nothing like the fruity-citrusy hop soup you are enjoying today. But times are different. At the beginning of the 19th century, there were not much of the smartphones, Internet or social drinking apps around. Don’t even get me started on electricity.
Experience: Once you have manhandled the muselet and the cork you can fill your glass with dark golden, almost reddish nectar. Thin bright white head disappears quickly.
In the aroma, there is prominent brett. No, no, not your horse blanket or barnhouse brett. It’s good old Brettanomyces claussenii from foggy Albion. Elegant fruits, white currant berriness, freshly ground spices. Here and there vanilla notes from oak barrels are breaking through.
First sip. Time and oak barrels have been hard at work rounding out all the rough edges of this IPA. Fruity bitterness from brett and malty sweetness are ready in the dancefloor for a waltz. First restrained steps quickly develop into bold whirls and end in a spicy passionate embrace.
The endspiel. Yes, this is IPA, slowly but steadily all the kilos of East Kent Golding will stack on your tongue in complex, multilayered bitterness. If you got the patience to wait a few minutes for another sip, you could enjoy all the shades of bitterness, playing like northern lights in the night sky.
“Wherever I wander, wherever I rove,
The hills of the Highlands for ever I love.”
We were inspired by Scottish Highlands and peated Scotch whisky. Brewed with peated malt and aged in the sherry barrel it’s more or less fermented whisky - if there is such thing.
It’s best enjoyed like whisky too - in a small glass and savoring every sip.
Experience: The thin layer of foam disappears rapidly, leaving in the glass bright orange beer. Dried apples, dates and hint of caramel sweetness preparing you for the main act - peat smoked malt and sherry barrels.
While in the aroma, exceptionally high alcohol was somewhat hidden, there is no way around it in the flavor. The sip starts with slightly fruity and sweet but turns quickly into warming wave of alcohol. There isn’t too much form the beer vocabulary to describe the experience. Is there peat liquor? Probably smokey whiskey is much better starting point o understand the beast.
In the aftertaste, there is a long tintinnabuli of peat smoke and malt sweetness.
The rich imperial stout brewed with chocolate hops and flavored with Madagascar vanilla was born in collaboration with St. Petersburg brewers. This bottle contains a special version of Ravnodenstvie, which has long matured in smoky Scottish whiskey barrels.
The English Mastiff is a big dog, who is in no hurry. It is hard to come by to see him just running around. Barleywine with aristocratic roots also needs time, time for both the maturity and the enjoyment. A decent Barleywine is completed in many years, if not in decades. To enjoy this wine, it is enough if you can find one free night, a glass of port wine and a nice fireplace with fire.
Big fat Mastiff is an English Barleywine, which actual nature is born over the years. This beer, brewed in 2014, is matured for one year only and, therefore, the master brewer believes that the best days lie ahead. At the age of one, just a tiny part of the whole brew will reach the stores; the majority will remain in a safe place to wait for a better time.