Old Dominion Brewing Company - Oak Barrel Stout
- Alcohol by Volume: 5.5%
- Int’l Bittering Units (IBUs): 30
- Serving Temperature: 50-55° F
- Suggested Glassware: Pint Glass or Mug
- Malts: Pale, Munich, Dark Crystal, Peat, Crushed Roast
- Hops: Bravo, Mt. Hood
Oak Barrel Stout is among the darkest beers we’ve seen in a while. This baby is completely opaque and offers up an inviting, rich, dark head. On the nose, we found the vanilla beans with which it was fermented to be very apparent, along with a semi-sweet chocolate character. There’s also a prominent roasty, smoky quality, along with an underlying caramel sweetness and a wisp of graham cracker. On the palate, look for an oaky woodiness (from the use of oak chips) to be prominent throughout as it intertwines with the smoky, charred, but not overly bitter malts. The hop contribution is subtle but earthy, while vanilla notes well up on the mid-palate, and the overall combination of flavors creates a bourbon-like impression at some points. Finishes quite dry with an herbal hop note, a touch of vanilla, and a light bitterness in the fade. Pairing possibilities include brie with chocolate; a dark, flavorful bread with creamy, aged Stilton; or shellfish, such as oysters or clams.
Founder Jerry Bailey’s path to professional brewing began at Christmas of 1978 when he received a homebrewing kit from his brother Tom. Over the subsequent years, Jerry developed his brewing talents making beer for himself and his friends. By the late ‘80s, Jerry, who was working for the federal government in the Washington, D.C. area, began to feel restless with his official vocation and desired something more out of life. When his friends suggested he start a brewpub, Jerry knew immediately this was the path he would follow. After doing considerable research and developing a business plan, he began to search for a home for his new brewery, eventually choosing a site in Loudoun County, VA, in the D.C. metro area. In celebration of the brewery’s home in Virginia, he chose “Old Dominion” as its name and the whitetail deer (a common sight throughout the state) as its iconic symbol.
When Old Dominion opened for business in 1989, it found immediate success as the first microbrewery in the Washington, D.C. area during a time when the craft beer movement was still very much in its youth. In the years since, Old Dominion has been well-recognized within the brewing industry for their excellent products, winning a multitude of medals at the Great American Beer Festival. In 2007, Jerry Bailey passed ownership on to an equally passionate beer lover, Bill Muehlhauser, founder of Fordham Brewing Co. Over the course of a couple years, the brewing operations of Old Dominion and Fordham were combined under one roof at a very modern facility in Dover, DE. Under current president Jim Lutz, who brings decades of industry experience to the table, the two brands approach brewing with differing philosophies: Fordham focuses on sessionable and traditional styles while Dominion offers bolder and more experimental beers. For more information about the brewery and scheduled tours, visit www.fordhamanddominion.com or call 302-678-4810.
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