Hardywood Bourbon Cru
Hardywood Bourbon Cru is brewed in the fashion of the abbey quadrupel, the grand cru of many of Belgium’s revered monastic breweries. Bourbon Cru displays a sunset orange hue with a substantial head and brilliant clarity after months of barrel ageing. The maturity and melding of flavors brought on by the freshly drained, half-decade old Virginia bourbon barrels from Fredericksburg’s A. Smith Bowman Distillery lends an extraordinary sense of harmony to Bourbon Cru. Almond toffee and oaky vanilla aromatics give way to dark cherries, raisins and mature whiskey. A bit of plum flavor is greeted by caramel overtones and an assertive yet incredibly rounded body and a lingering, bourbon-laced finish.
Hardywood Bourbon Cru harmonizes beautifully with soft, spreadable cheeses such as Neufchâtel, Camembert or Brie, perhaps topped with plum preserves. Bison, venison loin or short ribs cooked in a savory sauce or as a stew would also pair quite well. Potato leek soup or corn chowder would lend themselves to the rich malt character of Bourbon Cru. A wide range of desserts, but particularly dark fruit pastries such as blueberry crisp or tart cherry pie à la mode would make a heavenly accompaniment.
"Hardywood nails this bourbon barrel-aged beauty...great to see the influence of Virginia's A. Smith Bowman distillery here as it returns to prominence." - Lew Bryson, All About Beer Magazine
"With 10.2 percent alcohol and a name like Bourbon Cru, I'm expecting something very big, and I'm not disappointed...dark fruit and vanilla leaping from the glass." - Stephen Beaumont, All About Beer Magazine