A Note on This Beer
Aged for a year in oak barrels crafted in part from 100-year-old staves, Samuel Smith Brewery’s Yorkshire’s Stingo is one of the finest examples of barrel-aged beer.
Samuel Smith totally commits to having the best barrel aged beers - they’re one of the only breweries that employs an on-site barrel maker and repairer. Beer critics note all this effort comes through in Stingo’s flavors -- it’s one of the 1001 Beers to Try Before You Die and Draft Magazine gives it a 100/100, saying its raisin and sherry notes are “perfection in a glass.”
On top of this, we cellared it for an additional year, developing even more cognac-like notes of booze-soaked grapes and stonefruit. With a phase of stone fermentation, water from an ancient well, and an heirloom strain of yeast that’s 100 years old, this beer has distinct mineral and fruit character that cannot be replicated anywhere else in the world.
A toasted red amber lets off oaky fruit like a freshly emptied barrel of Courvoisier brandy. Cherries and apricots collide, sending sparks of caramel into the atmosphere. Wild honey and spicy whole wheat bread run into bittersweet brown sugar. Quenching fresh minerals give it a gust of refreshing bite as though you’re drinking from a stone-carved goblet. Hickory nuttiness resonates until the oaky end.
Over 100 years in the making in several ways, Stingo has a century of depth. Sip it slowly and you’ll discover that this must be what the very best beers of the 1800’s tasted like back when every beer got this kind of royal oak treatment.
99 on RateBeer for style - top #5 in the World!
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