Dominion Oak Barrel Stout raises the bar for American stouts. We use smoked and peated malts to create an intricate malt foundation. Willamette and Cascade hops balance the malt character and our method of dry hopping with vanilla beans and oak chips pushes the depth of our stout's flavor spectrum even further.
Initial low to medium malt sweetness with a degree of caramel, chocolate and/or roasted coffee flavor with a distinctive dryroasted bitterness in the finish. Coffee-like roasted barley and roasted malt aromas are prominent. Some slight roasted malt acidity is permissible and a medium- to full-bodied mouthfeel is appropriate. Hop bitterness may be moderate to high. Hop aroma and flavor is moderate to high, often with American citrus-type and/or resiny hop character. The perception of fruity esters is low. Roasted malt/barley astringency may be low but not excessive. Diacetyl (butterscotch) should be negligible or not perceived. Head retention is excellent.