Can someone clue me in why these uber punched up stouts have such a high price tag? I can get a decent coffee malty 5%er for a few dollarpounds a bottle, but the 11% thicker stouts are up in the 20ish range, are they really 10x as intensive to brew?
This one in particular involves importing bourbon barrels from various places, then aging the base imperial stout in those barrels for around 11 months. Any time you have aged products like that, the price is going to go up. I’ve absolutely seen stouts priced up like that without deserving the tag though.
I’ve been tempted myself for an age. Apparently instead of using a full-size bourbon barrel, you can just toss some staves from the barrel in for the aging process. I definitely don’t have room to brew a full barrel.
Can someone clue me in why these uber punched up stouts have such a high price tag? I can get a decent coffee malty 5%er for a few dollarpounds a bottle, but the 11% thicker stouts are up in the 20ish range, are they really 10x as intensive to brew?
This one in particular involves importing bourbon barrels from various places, then aging the base imperial stout in those barrels for around 11 months. Any time you have aged products like that, the price is going to go up. I’ve absolutely seen stouts priced up like that without deserving the tag though.
Makes me wonder if I should brew my own so I can pay the patience tax.
I’ve been tempted myself for an age. Apparently instead of using a full-size bourbon barrel, you can just toss some staves from the barrel in for the aging process. I definitely don’t have room to brew a full barrel.