We set out to make an Imperial Stout. But, that didn't quite happen. Challenged by our brewing equipment, we had to incorporate a double mash to extract enough sugar from the grain. We didn't quite hit our gravity targets. But, we did stumble upon a delightful concoction, which we determined to fit the old style of a Triple Stout Porter. So, Olde Shillelagh was born. Sometimes the best beers are born from attempts that take you down a different path. This Triple Stout Porter is by far one of our favorites.
Aromas elicit a rich malty sweetness often containing caramel, toffee, nutty to deep toast, and licorice notes. Old Shillelagh delivers a complex alcohol and ester profile of moderate strength, and reminiscent of plums, prunes, raisins, cherries or currants. The malt has a caramel, toffee, nutty, molasses and or licorice complexity. This triple stout porter is full bodied and smooth with well aged alcohol warmth.
Serve in a 13oz Belgium goblet between 45-55 degrees F. Pairs well with Asiago, Brie, Colby, Emmental, Gloucester, Gouda (aged), Gruyère cheeses, Roasted, smoked and barbecued foods, including beef, poultry, seafood, sausage, chili and hearty stews. Goes well with deserts, especially chocolate deserts. Vanilla Ice cream pairs exceptionally well.