Limited August 1 Release: Yorkshire Stingo

Stingo, traditional strong ale originating in the north of England, is mentioned in literature before 1700. Samuel Smith's Stingo melds the fine history of this style with the signature elegance of the brewery. Brewed from British malt and multiple hop varieties, Stingo is fermented in open-topped stone "Yorkshire Squares," with the Samuel Smith ale yeast strain. It is then aged for over a year in oak barrels that previously held cask-conditioned ale, gaining complexity and depth from the wood. Bottle conditioning - bottling the beer with live yeast for carbonation - produces soft conditioning as well as a fruity aroma and finish; it also allows Stingo to age and develop in the bottle for many months.

Rich, deep, flavors of toffee, raisin, dried fruit, caramel; waves of flavor ascend and ebb leaving soft oak notes. Bottle conditioning creates elegant conditioning and satisfying fruitiness.

Stingo is a wonderful digestif when served alone, and also pairs well with beef, wild game, or demanding deeply-flavored foods. Try with strong aromatic cheese, pickled fish, cured meats, duck, or Kalamata olives. Serve at 55 degrees in a small nonik, or serve in a stemmed wineglass.

Five out of five mugs: ". . . we were startled how good it is . . . a complex symphony of tastes, rich & full, with layer upon layer of rich caramel and toffee interspersed with lush fruit."
-Modern Brewery Age, Sept. 17, 2009

Twelve 18.7-ounce "Victorian Pint" bottles.