We spoke with Breckenridge Brewery Brewmaster Carl Heinz about Imperial Raspberry Vanilla Porter Aged In Whiskey-Cask-Finished Port Wine Barrels.
BC: Who came up with this beer’s recipe?
The recipe was developed by the Breckenridge Brew team incorporating dark crystal malts, honey malt and roasted barley as well as a generous dose of raspberry puree with the intention of aging in whiskey cask-finished port wine barrels.
BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
My favorite aspect of this beer is the fruit-forward acidity coupled with the sweet malt character.
BC: Where does this beer’s name come from?
LOL! The name is a direct description of the beer. I find that naming beers is the hardest part, so we decided to just describe it honestly.
BC: Can you describe this beer in 10 words or less?
Raspberry, chocolate, a tart vanilla finish, a dark ruby hue.
BC: Do you know a story – or have a personal story – that revolves around this beer?
We originally intended to add two drums of raspberry puree, but we were thrilled with the tartness and fermentable pickup that we achieved with just one drum, so we decided to stick with that!
BC: What's a good food pairing for this beer?
After a porterhouse steak, finish your meal by pairing this beer with chocolate fudge cake and vanilla ice cream. The fruit-forward acidity balances the sweet malt character and hides the alcohol, so this beer needs to be paired with a sweet dessert.
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