James E. Pepper 1776 Stout Beer Review
By Richard Thomas
Rating: B+
One of the problems confronting anyone in the business of using a previously used barrel to age or further age their booze is that of barrel quality. Vertically integrated companies, brewstilleries and other such outfits don’t have this problem, but to focus just on whiskey-makers, most distillers and independent bottlers don’t have access to a regular, consistent supply of used casks that are properly preserved for future reuse.
Before James E. Pepper returned to its original distillery grounds in Lexington, Kentucky, it was best known as Georgetown Trading Company and found out in Washington, DC. Thus, one shouldn’t be surprised that when owner Amir Peay wanted to get into producing beers aged in his rye barrels for his own brand, he turned to a DC-area brewer, Sterling, Virginia’s Beltway Brewing Company. This being under his brand, Peay has ensured a consistent, fresh supply of barrels for aging the beer (currently MGP 95% rye barrels).
Coming out at 12.5% ABV (wine strength) and served up in a 22 oz. bottle, this rye barrel-aged stout is solid black in color, and sits in the glass with a weight and viscosity that yields nothing to carbonation. Consequently, the head is minimal.
It’s a big, full-bodied and complex stout. A foundation of roasted malt and earthy cocoa is thickly overlaid with malty sweetness, a plump note of vanilla, and a brushing of rye spiciness. The drink turns a touch bitter at the end, as the earthiness and tannins reassert themselves over the sweeter aspects of the stout.
