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Newcomb Pennington Brewery Logo

Newcomb Pennington Brewing Adds Imperial Stout to Its Lineup of Award Winning Craft Beers


 
 
Imperial Stout
PRLog - Jul. 18, 2014 - BEAUMONT, Calif. -- Imperial Stout is a strong dark beer in the style brewed in 18th century London.  Flavors are of deeply roasted varieties of malted barley. Smooth full mouth-feel with a complex aroma and flavor due to the high alcohol and abundance of malt and hop character.

According to company spokesman William Soady, “Our Imperial Stout, also known as Russian Imperial Stout, was inspired by those produced by Thrale's brewery in England for export to the court of Catherine II of Russia until 1781. Our Imperial Stout enjoys a high alcohol content of over 9% ABV.

“Newcomb Pennington’s Imperial Stout uses well-modified pale malt, with generous quantities of roasted malts. The completed brew is very full-bodied and chewy, with a velvety, luscious texture. The Imperial Stout’s high levels of alcohol and hops originally helped withstand the long sea journey to Imperial Russia, now it helps create a unique and highly desired gourmet beer”, says James Johnson (NP Chief Brewer).


About Newcomb Pennington Brewing

Fast-forward 380 years from the original roots of Newcomb Pennington and relocate to Southern California where a descendant of Sir Pennington partners up with a veteran Craft Brewer, an ancestor of Newcomb Lafayette. The charter of Newcomb Pennington Brewery is first and foremost to combine the best of the Old World Brews with New World Craft Beers with a sophisticated yet relaxing and inviting product.

The Newcomb Pennington Brewery model is one of quality, profitability and sustainability.  Newcomb Pennington utilizes the most advanced technologies and equipment to maintain the flavor and quality of our ancient recipes and ingredients.

Media Contact
William Soady
213-327-9798
wsoady@np-brewery.com

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Source:Newcomb Pennington LLC
Location:Beaumont - California - United States
Industry:Food, Investment
Tags:Meadery, investment, brewery
Shortcut:prlog.org/12350137
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