According to their website, only 2000 cases of this 9% ABV strong ale will be produced, after the brew has spent over 1 year aging in oak barrels.
Especially distinguishing, the ale is fermented, before aging, in stone Yorkshire squares and bottle conditioned for a soft conditioning that provides a fruity aroma and finish.
Its recipe was mentioned in literature before 1700 AD, and originates in northern England. You’ll find flavors of toffee, raisin and caramel in this rich, deep, complex ale… if you can get your hands on it.
Anyone ever have a chance to try last year’s Stingo? Tell us about it! And if you find any once it’s released in August, let us know – we’d love to grab a bottle ourselves.
[techtags:SAMUEL SMITH, YORKSHIRE STINGO]