Hardywood Park Craft Brewery | GBS x Bourbon GBS (Imperial Pastry/Milk Stout) | Beer Review

Hey gang! Today we try not one, but TWO beers from Hardywood Park Craft Beer, located in Richmond, VA. First up is their Gingerbread Stout, which is an imperial/double pastry stout and comes in at 9.2% abv. The description is as follows:
Brewed with baby ginger from Casselmonte Farm and wildflower honey from Bearer Farms, Hardywood Gingerbread Stout captures the terroir of central Virginia in a rich, creamy libation with a velvety mouthfeel and an intriguing evolution of flavors from milk chocolate and vanilla to honeycomb and cinnamon to a snap of ginger in the finish.
Deep, dark chocolate in color with a mahogany tint and a frothy, caramel colored head, Hardywood Gingerbread Stout offers aromatics of holiday spice originating from the ginger, and balanced with a generous dose of whole Madagascar bourbon vanilla beans and Vietnamese cinnamon. Milk sugar (lactose) contributes to the full body of this stout and tames its roasty character, while oats lend a silky quality. Enjoy fresh, or cellar for a special occasion. We hope Hardywood Gingerbread Stout contributes to your merriment this season.
Second up is the Bourbon Gingerbread Stout which is an imperial/double milk stout and comes in at 11.5% abv. The description is as follows:
Hardywood Gingerbread Stout, described by BeerAdvocate as “freagin’ Christmas in a bottle,” is an imperial milk stout brewed with vanilla beans, cinnamon, fresh Casselmonte Farm baby ginger and Bearer Farms wildflower honey. Gingerbread Stout is then matured in Virginia bourbon barrels, where it adapts an incredibly mellow character with oak, caramel and bourbon undertones, and emerges 12 weeks later as Bourbon GBS. A festive blend of spice character laces this rich, chocolatey stout, which warms the palate and the soul.
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[@billyrossi4661]

Cheers 🍻 cuvee Cheers 🍻

[@FLXBeerReviews]

Miked for your pleasure lol 🍻

[@x01z02x]

Enjoyed the review. Cinnamon seems like one of those polarizing adjuncts that you either love or hate. Seems like barrel aging got the job done in balancing out the sweetness of the base beer. These days, I find myself asking that question whether or not barrel aging could “save” a beer when it’s too sweet. 🍻

[@FLXBeerReviews]

Thanks man! You nailed it with the observation. The barrel helped tremendously, but I think the base beer is just still a bit too "spiced" for my liking. Nice to hear from you, Cheers 🍻