Avery Brewing Co’s Uncle Jacob’s Stout is here!

The newest brew from Avery’s Annual Barrel Series is here!  Uncle Jacob’s Stout is out (in VERY limited quantities), and The Liquor Barn has some!  Uncle Jacob’s Stout boasts a no-nonsense 17.4% alcohol content and even more kick from the 6 months of whiskey barrel aging.  Avery produced less than 700 cases, and we were lucky enough to procure one for our customers.  Get yours while they last!

More info from Avery:

“In the quest to create a collection of barrel-aged beers to be reproduced annually, Avery Brewing Company is releasing Uncle Jacob’s Stout, the second member of its Annual Barrel Series. The collection began with Rumpkin rum barrel-aged pumpkin ale in the fall of 2011, and now continues with this 17.4% ABV stout that was aged in first-use Bourbon barrels for 6 months. While the Avery Barrel-Aged Series features one-time-only batches, such as the recent Muscat d’Amour and Récolte Sauvage, the Annual Barrel Series features a selection of cellarable barrel-aged beers that fans can return to and get to know every year.

During a genealogy project, Adam Avery’s family discovered his 6th Great Grand Uncle Jacob Spears. Spears established a distillery in Bourbon County Kentucky in 1790, and is credited historically as being the first distiller to label his whiskey as “Bourbon” for distribution. Of naming the beer after his distant relative, brewery president and owner Adam Avery remarked, “We share a similar drinking problem – he had to start a distillery, and I had to start a brewery.”

Describing Uncle Jacob’s Stout as a “dangerously smooth 17.4% ABV beer,” Avery’s chief Barrel Herder Andy Parker says that the biggest challenge was bringing balance to a brew at such a high alcohol content. To offset the natural astringency from the high alcohol and barrels’ oak tannins, dark specialty malts with caramel and toffee flavors were chosen over roastier and coffee-like malts. A liberal dose of flaked oats was also added for richness and mouthfeel. After four weeks of fermenting with an English ale yeast and 6 months resting in the oak barrels, the brew boasts flavors of toffee, caramel, vanilla and hints of coconut from the Bourbon barrels, as well as dried currants and cherries.”

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