Rye Whiskey Barrel Aged Epeteios Imperial Stout (Left Coast)

The Barrel Aged Epeteios from Left Coast Brewing Company pours with a dark-brown to black coloration and a small amount of tannish head that laces its way down a glass. The initial nose of this imperial stout ties together hints of toasted malt, coffee, and chocolate. The beer balances the alcohol burn of the 10% ABV nicely with a sweetness that links together equal amounts sugar, cream, and butterscotch. The gaining of Epeteios in Rye Whiskey barrels provides hints of vanilla and the snap of a good whiskey, adding a further dimension to an already complex offering.


Where many of the imperial stouts tend to go too heavy with the mouthfeel, I feel that Epeteios is able to create something that is silky but robust on the tongue. This allows for more tender notes to be present in the beer that would typically be lost amongst the thickness. As the barrel aged Epeteios is allowed to warm to room temperature, spiced elements become prevalent. The beer is still heavy with fudge and mocha elements but is given a new lease on life with hints of cinnamon, nutmeg, and allspice. The beer would impart additional depth to salty snacks and richly-flavored cuisine (roast beef, stews, Indian and Thai fare) but would do well to provide that little spark of warmth as soon as the autumn months begin.

For more information about the year-round and seasonal offerings of this San Clemente institution, take a sojourn to their website. We’ve given the brewery’s triple Asylum (barrel aged and infused with coffee beans) a spin as well. Keep an eye on our beer section for our coverage of Left Coast’s Barrel Aged Wee Heavy, Get in My Belly, which will be going live in the middle to end of August.

Rating: 9.5/10

Rye Whiskey Barrel Aged Epeteios Imperial Stout / Left Coast / 10% ABV / http://www.leftcoastbrewing.com/ / https://twitter.com/leftcoastbrewco /


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Author: James McQuiston

Ph.D. in Political Science, Kent State University. I have been the editor at NeuFutur / neufutur.com since I was 15. Looking for new staff members all the time; email me if you are interested. Thanks!

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