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A very special type of oak grows around the French city of Limoges: Limousin oak is one of countless types of wood that are ideal for making barrels. On the one hand, this is due to the large-pored growth of the oak, and on the other hand, the wood is rich in tannins and gives the drink stored in it a wonderful color.
The Camba brewery takes advantage of the positive properties of this type of wood by aging one of its beers in disused Limousin oak rum casks. A wonderful imperial stout, which was brewed from two types of malt and the three hop varieties Fuggles, Goldings and Cluster, serves as the basis for the noble drop. During the six-month post-aging period, the rum-soaked wood gives the beer a potpourri of complex aromas and harmoniously rounds off the taste profile.
Cambas Oak Aged Imperial Stout flows into the glass in opaque black and adorns itself with a crown of hazelnut-brown foam. Scent and taste are characterized by a symphony of raisins, candied figs, prunes and wild berries. Strong notes of creamy milk coffee and chocolate refine the aromas. Thanks to its full-bodied texture and multi-layered body, the barrel-aged Imperial Stout harmonises wonderfully with hearty, heavy dishes or chocolaty desserts.
CambaWater, barley malt, hops, yeast
