New Glarus Cherry Stout
My wife and I did a little night cap comparison recently between my zinfandel oak-aged imperial chocolate cherry stout with New Glarus’s cherry stout. Dan Carey, New Glarus’s owner/brewer is a magician. He makes consistently amazing beers, especially his thumbprint series brews. This cherry stout of his incorporates the same fruit infusion method as does his Wisconsin Belgian Red and Raspberry Tart. I can tell. Now, exactly how he gets fruit into his beers is something he keeps secret, as his fruit beers have won him awards all over the world.
My wife loved New Glarus’s Cherry Stout and so did I. My own choco-cherry stout didn’t really compare (chocolate, roast, oak and zinfandel aren’t in New Glarus’s version). Though I wasn’t shooting to make a normal strength cherry stout, I can say I’m still getting too many tanic notes due to the high fermentation temp I accidentally employed when brewing my version. I’ve got about 1/3 of that batch set aside to age for a year or two under oxygen barrier caps so hopefully it calms down in time.
New Glarus’s Cherry Stout was an absolutely delicious dessert beer and would also be tasty with duck and cranberry sauce. Not too much roast in this stout, mostly caramel. Any food emphasizing fruit and caramelized onions or meats would do well with this.
A fine way to end a summer night.