The Ox | Red Duck
ABV: 9.4%
Style: Stout - Russian Imperial
Actively Produced
Description: Crafted from a very long and intense brewing process, The Ox is one of the finest expressions of hand crafted traditional ales made anywhere in the world. We use two mash tuns, so that The Ox is only made from first run wort. This translate into a cleaner, purer and more intensely flavoured strong ale. It also means that we have an exceptionally long brew day, so only brew The Ox once a year, and we only get around 400litres per batch. An amazing experience when the ale is young, but will also cellar for many years, possibly a decade or two. The Ox is a very strong, intense ale. Dark malts dominate the flavours, with pure roast barley adding bitter chocolate flavours. Some drinkers may find a range of flavours including plum, molasses, blackberry and licorice. But its actually all malt, and one of the purest and most intense expressions of malt driven flavours you will find in ale. Red Duck’s The Ox is best served from 6?c to 12?C, depending on the individuals preference, and in a large glass. This allows the ale to breath, and as it warms, changing the complex range of flavours.
Style: Stout - Russian Imperial
Actively Produced
Description: Crafted from a very long and intense brewing process, The Ox is one of the finest expressions of hand crafted traditional ales made anywhere in the world. We use two mash tuns, so that The Ox is only made from first run wort. This translate into a cleaner, purer and more intensely flavoured strong ale. It also means that we have an exceptionally long brew day, so only brew The Ox once a year, and we only get around 400litres per batch. An amazing experience when the ale is young, but will also cellar for many years, possibly a decade or two. The Ox is a very strong, intense ale. Dark malts dominate the flavours, with pure roast barley adding bitter chocolate flavours. Some drinkers may find a range of flavours including plum, molasses, blackberry and licorice. But its actually all malt, and one of the purest and most intense expressions of malt driven flavours you will find in ale. Red Duck’s The Ox is best served from 6?c to 12?C, depending on the individuals preference, and in a large glass. This allows the ale to breath, and as it warms, changing the complex range of flavours.
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