THE OX
IMPERIAL STOUT     9.4% Alc/vol

A very strong, intense ale. Dark malts dominate the flavours, with pure roast barley adding bitter chocolate flavours. Some drinkers may find a range of flavours including plum, molasses, blackberry, coffee and licorice. But its actually all malt, and one of the purest and most intense expressions of malt driven flavours you will find in ale.

We cellar this ale for a number of months before release, and only let it out when we believe that a balance of flavours has been achieved.

Red Duck The Ox is best served from 6°c to 12°C, depending on the individuals preference, and in a large glass. This allows the ale to breath, and as it warms, changing the complex range of flavours.

An amazing experience when the ale is young, but will also cellar for many years, possibly a decade or two.

BACKGROUND

The term Imperial comes from the Russian Imperial Court, before the revolution. Strong stouts, and porters, being a particular favourite of the Tsars and Tsarinas, the British brewers found a profitable export market for these ales.

These beers were exceptionally high in alcohol and hops to enable them to withstand the rigors of a long sea journey.

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