Poseidon’s Imperial Stout

Praise for Batch #1, bottled November 1999

Praise for Batch #3, bottled November 2001

Poseidon is brewed with Northwest ESB malt, chocolate, and caramel malts, with Columbus hops to bitter and Cascade hops for flavor.

In March of 1999, the Mighty Fish Brewers debuted the first batch of Poseidon’s Imperial Stout in its oak-aged Artist Series. Poseidon is brewed to 10% alcohol by volume, racked to wine barrels in April each year, and aged for more than six months in the barrel cellar. In November, each barrel is hand bottled into 750 ml champagne glass and allowed to bottle condition for several weeks before being released on December 1.

The Malt Advocate named Poseidon “Domestic Beer of the Year,” describing the beer as “a deep midnight black...truly opaque.” The aroma is that of “wood, wine, baker’s chocolate, a depth of layered aromas that fully rewards long examination.” The Malt Advocate further notes of Poseidon that “The texture of the beer is arresting” and that it “is not a beer to be timidly approached, but embraced. It is thick, full, but not oily or even heavy. There are big winey flavors here, and big stout flavors that fill the mouth and last and linger. The finish goes on forever, and only there do hops make their appearance in a tenacious bitterness.” Finally, the Malt Advocate concludes that “This is not merely a wine barrel-aged imperial; this is a new discovery... a previously untravelled path.” The Mighty Fish Brewers could not agree more.