Epochal Barrel Fermented Ales Cube Duplicator

Description

Cube Duplicator is a smoked table porter fermented in a combination of neutral oak and Bordeaux casks and aged for over a year. It’s richly smoky with a power and impact that belies its low gravity. There are ripe cherry notes, refreshing acidity, tannins and well-developed Brettanomyces character.

Epochal say “This light, low-gravity porter was brewed with beech-smoked, brown, crystal and black malts in November last year and allowed to age and ferment in a combination of neutral oak and fresh Bordeaux casks. It was then blended with fresh beer and packaged into fine-looking 750ml Champagne bottles. It’s our first outing with the 750’s and in my opinion the labels look delightful on the bigger bottle.

“The beer pours a deep nut brown with tan fluffy foam and incredibly complex aromatics. There is savoury smoke, rich roast, toasted oak, bright berry fruit, aromatic acid and deep funk. On the palate, it’s airily light with a bite of roasted malt, a snap of hop bitterness and some refreshing acidity.

“Cube Duplicator continues our series of table beers drawing their names from Augustus de Morgan’s A Budget of Paradoxes in which he describes various ‘paradoxers’ and their attempts to do the impossible. We hereby raise a glass to heroic attempts to duplicate the cube!”

4.3%

750ml bottle

Contains barley.

Smoked table porter fermented in a combination of neutral oak and Bordeaux casks and aged for over a year, all told.   It's richly smoky with with a power and impact that belies its low gravity. There are ripe cherry notes, refreshing acidity, tannins and well-developed Brettanomyces character. 750ml bottle, 4.3% ABV

4.3% Smoked table porter aged in a combination of neutral oak and Bordeaux casks. 750ml.

4.3% Smoked table porter fermented in a combination of neutral oak and Bordeaux casks and aged for over a year, all told.  

It's richly smoky with with a power and impact that belies its low gravity. There are ripe cherry notes, refreshing acidity, tannins and well-developed Brettanomyces character.

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