Founders Kbs Double Oaked

KBS Double Oaked from Founders is an imperial stout from Grand Rapids, Michigan, and the name points to its main feature: the beer gets a second round of oak influence on top of the barrel-aged character that defines the KBS line. The details supplied don't give an ABV or IBU, so expect the numbers typical of an imperial stout. That means high alcohol, a full body, and bitterness that is mostly roasted malt rather than hops. Treat the exact figures as something to confirm on the label. Stouts in this lane usually open with dark chocolate, espresso and toasted oak. The extra time on wood should push vanilla, char and tannic dryness further forward than in a single-barrel-aged stout. A thick, slow-moving pour and a tan head that fades quickly are normal for the style. The sweetness from the malt is usually balanced by roast, so the finish tends to run long and a little dry, with oak tannin lingering after the sweetness fades. This is a beer to sip slowly. It also tends to change as it warms. Serve it cooler than room temperature but well above fridge-cold, around 50 to 55°F (10 to 13°C). Full refrigeration mutes the oak and chocolate and exaggerates the tannic bite. Take the bottle out of the fridge about 20 to 30 minutes before pouring. A snifter or tulip glass is the right choice. The bowl concentrates the oak and roast aromas, and a small pour of 4 to 6 ounces suits a beer this heavy. A tulip also holds up the thin head that barrel-aged stouts form. For food, match its weight and richness. Dark chocolate desserts, flourless chocolate cake, and vanilla bean ice cream (which can double as a float) all work. Savory options include smoked brisket, aged cheddar or blue cheese, and charred or grilled red meat, where the roast and oak echo the smoke. Beers like this age reasonably well, so a bottle can be cellared upright in a cool, dark place. Consider buying two so you can compare a fresh bottle with an aged one.