Imperial Cask

IMPERIAL CASK is our own brand of barrel-aged and infused beers.
Passionate about the world of brewing and driven by the search for innovation, our aim is to bring together the authenticity of beer and the finesse of spirits.
With this in mind, we have a brewhouse dedicated exclusively to projects that combine our know-how as brewers with that of the best French distillers.

Infusion

Cold infusion/maturation allows the beer and spirit to be intimately blended, for optimum fusion of flavours.

During this stage, we infuse the Whisky, Cognac or Rum for a minimum of 30 days, the ideal period for guaranteeing maximum flavour.

To achieve the best possible organoleptic result, carefully selected oak bark chips are also left to mature during this stage. This is when the aromas, mainly vanilla and wood, are released.

The brewing time is rigorously controlled by our master brewers to ensure the perfect range of aromas. This ancestral practice takes us back to the origins of beer brewing, when the malt was still dried over a wood fire.

Cold maturation allows the beer to mature and develop more character, a stage also known as secondary fermentation.

Cold infusion/maturation allows the beer and spirit to be intimately blended, for optimum fusion of flavours.

During this stage, we infuse the Whisky, Cognac or Rum for a minimum of 30 days, the ideal period for guaranteeing maximum flavour.

To achieve the best possible organoleptic result, carefully selected oak bark chips are also left to mature during this stage. This is when the aromas, mainly vanilla and wood, are released.

Cold maturation allows the beer to mature and develop more character, a stage also known as secondary fermentation.

Maturation

In our ageing cellar, oak barrels are used for optimal ageing.

Ageing in barrels (or 228-litre casks) lasts between 8 and 10 months, depending on the cuvée.

For our Triples and Barley wines aged in French oak, our barrels are mainly from Burgundy (Pinot Noir), within a local radius.

In order to fully preserve its flavours, our beers are not filtered or pasteurised.

Yeast therefore plays an important role in the balance of the aromas and in the beer’s conservation.

It is cellared for four weeks at 0 degrees, allowing the taste to mature and any haze to be reduced.

Bottle conditioning is favoured in order to assure fine and natural effervescence, as well as a light and lingering head.

We work exclusively with two-row spring barley cultivated near Paris, the best for brewing beer.