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Beer style: imperial stout
Alcohol content: 13.0 %
Packaging: 750 ml
Unfiltered, unpasteurized, and aged in wooden barrels. Like many of us, this beer also spent 2020 in self-isolation, specifically in bourbon barrels. After more than twelve months of aging, we obtained a rich dark imperial stout with notes of sherry, vanilla, dried fruit, and cocoa. Through its extremely thick black body, a dark brown luxurious foam slowly gathers on top. The brewing knowledge and masterful touch of Matej Pelicon is evident when you hardly feel the 13% alcohol. We recommend this beer for: marinating veal, pouring over vanilla ice cream, pairing with a rich chocolate cake, or as a substitute for coffee in tiramisu. We recommend the following cheeses to accompany this beer: Camembert, blue cheese, aged Colby. The beer was awarded bronze in the category of barrel-aged beers in Athens 2023.
What is the Time beer series? Pelicon Time is a series of rich and strong beer styles that we brewed between 2017 and 2020. These are strong brews that we let rest for a year in various distillate barrels. The beer waits and breathes with the environment, and during this process, interactions occur between the beer, wood, and oxygen. What results is a unique time capsule.
About the history of aged beers: In Slovenia, we had the oldest closed beer in the world for several years. Then, this honor was taken from us by a beer discovered somewhere else in Europe. These record-holders may not have been brewed with the intention of lasting a hundred years, but many beers have been. Some of them are still available and consumed. Of course, we wanted to mix in with these, and Pelicon has been brewing the Time beer line since 2017. Before the invention of stainless steel, brewers used wooden vessels for fermenting, transporting, and serving beer. However, as the wooden pores were difficult to clean, all beers in the past were more or less 'infected' with various cohabitants in the brewing equipment. Resourceful brewers made beer with them in mind. English Stock Ale always had the characteristic aroma of Brettanomyces yeast, and some brewers in Brussels still brew beers with a very low pH, making them quite sour but tasty.
How we captured time in beer: In recent years, modern brewers are rediscovering the technology of aging beer. Besides classic lagering, the most popular aging method is in wooden barrels. We are most interested in the 'breathing' of wooden barrels. Barrels expand and contract with temperature fluctuations, absorbing and expelling liquid in the process. From this interaction, new, more interesting aromas and flavors can emerge with proper aging that otherwise would not exist. All of this requires time. And time becomes an interesting component of this complex process. To gather as much information as possible, our journey took us from the north of Norway through the Netherlands to the USA. We spoke with numerous fellow brewers who shared their long-term experiences and advice with us. To date, with the help of all the gathered information, we have aged in barrels old ale (Time 2017), wheat wine (Time 2018), rye wine (Time 2019), and finally imperial stout (Time 2020). In wooden barrels of three different distillates, we let the beers rest for one year each. When they were ready, we named them after the year they were brewed. How many years Pelicon's time capsules will last, we do not know. They were brewed with aging in mind. Perhaps one of the rare and precious bottles will age over a hundred years, and maybe some lucky person will open it and say it is still magnificent. “The Minister of Health warns: Consuming alcohol can be harmful to health!”
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