Chimay (Blue) Grand Reserve

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Our world-renowned barrel-aging program has done it again. Year after year, Proper Pour continues to blend the lines of our barrel-aged series with this distinctly wine-barrel-finished bourbon-barrel-aged imperial stout. A five barrel blend of two bourbon barrel-aged portions, finished in a second blend of French and Hungarian oak-aged California cabernet and port wine barrels for an additional 4 months.

In a large brew kettle, combine the malted grains and water. Bring to a boil, then reduce to a simmer, allowing the grains to steep for 60 minutes.

Prepare the Base Stout

After the steeping time, add hops to the brew kettle. Continue to boil for an additional 30 minutes.

Add Hops

Once boiling is complete, cool the wort quickly using a wort chiller or an ice bath until it reaches room temperature.

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Add the yeast and seal the vessel with an airlock. Allow to ferment for 1-2 weeks until fermentation is complete.

Fermentation

Sanitize the bourbon barrels and prepare them for aging. Ensure they are free from any residual liquid.

Prepare the Barrel

Once fermentation is complete, carefully transfer the stout to the bourbon barrels. Allow to age for an additional 4 months.

Transfer Stout to Barrels

After 4 months of aging, transfer the stout to a blend of French and Hungarian oak-aged cabernet and port wine barrels for an additional 4 months.

Add Wine Barrels

Check the stout periodically during the aging process to ensure the desired flavor profile is developing.

Monitor Aging

Once aging is complete, prepare bottles by sanitizing them thoroughly.

Prepare for Bottling

Dissolve priming sugar in a small amount of water and add it to the stout before bottling to ensure carbonation.

Mix Priming Sugar

Carefully transfer the stout into the prepared bottles, leaving some headspace at the top.

Bottle the Stout

Cap the bottles and store them in a cool, dark place for 1-2 weeks to carbonate before tasting.

Seal and Store

Barrel-Aged Imperial Stout

Bourbon Barrel-Aged Stout

Cabernet Wine

Port Wine

French Oak Chips

Hungarian Oak Chips

Priming Sugar

Yeast (preferably ale yeast)

Water

Proper Pour (2025)

Korean Chicken

Korean Deviled

Spring Salad & Fran

CHAMPION ENBIL

KING OF Ciser

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Food Options

Make Proper Pour (2025) Recipe in just 5h . Our world-renowned barrel-aging program has done it again. Year after year, Proper Pour continues to blend the lines of our barrel-aged series with this distinctly wine-barrel-finished bourbon-barrel-aged imperial stout. A five barrel blend of two bourbon barrel-aged portions, finished in a second blend of French and Hungarian oak-aged California cabernet and port wine barrels for an additional 4 months.

Proper Pour (2025) Recipe

Descriptors

Tasting Notes

Food Pairings

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