VINTAGE 2022
Imperial Stout Bourbon Barrel Aged
Inspired by the traditional English style, currently popular in America and internationally, it is the result of a long maturation process in ex-bourbon barrels: in this way, the beer acquires both the sensory characteristics of the beverage that previously rested in the barrel and the aromas of the wood, which are less pronounced than in a first passage. Must made from a blend of English and German malts that undergoes a prolonged boiling of four hours, obtaining, in addition to a high sugar density, unique aromatic products. A deep brown colored beer with a dense appearance and penetrating flavors and aromas that blend to create a complex and harmonious product. The ethyl character is consistent with the aromatic complexity and the dense body enters into melody with the woody essences giving a velvety mouthfeel, aided by the very low carbonation. To be appreciated at a serving temperature of 8-10°C.
Bourbon barrel-aged beer
Ingredients: water, barley malt 40%, muscovado sugar 12%, wheat 2%, oats 2%, yeast, hops.
Brewed and packaged by:
BIRRIFICIO LAMBRATE S.R.L. Via Privata G.Sbodio 30/1 - 20134 - MILAN
Produced in a plant where wheat, oats and rye are used.
Keep in a cool place and away from light
Unpasteurized beer
In 1996 the first 2 beers were on tap at lambrate brewpub, there were 3 owners and the brewhouse capacity was 150 litres per batch and the pub was opened few days a week. today there are 5 owners and a considerable staff, plenty of beers are produced and the brewhouse capacity is increasing from 2000 litres to 4000 litres per batch. Alessandra, Fabio, Paolo, Davide and Giampaolo: everyone has a specific role in the company as administrators, head chefs, publicans, headbrewers.
The production
Making craft beer is a time consuming but exciting process, which requires knowledge, passion, care and creativity.
Everything is based on a constant research and selection of quality raw materials, then the brewers decide which beer will be produced in terms of style, taste, colour, abv, etc.
After the recipe is designed, the brewing process can start. malt is milled and it’s mixed with water in a process called “mash”. next step is “lautering” and then “boiling”. afterwards wort is cooled and moved to fermentation tanks where yeast is added. after 4-6 weeks beer is ready to be kegged or bottled. every single process is under brewers control, supported by our chemical analysis laboratory. currently our brewery can produce more than 4000 litres per day.
Your philosophy
Water, barley malt, hops and yeast. these are the basic ingredients we have ever used at lambrate brewery. we select them with care and attention because only best raw materials and a pinch of creativity, lead to a truly original product.
