The Cherry Leaf Stout.
That was the name we settled on.
It was a little bit of a discussion. I hope I’m not telling tales out of school, but here at Imminent Brewing, we tend to leave the naming of our beers to the last minute, and the naming of our Cherry Stout – which is on tap today! – was no different.
Earlier this week, some messaging went around to the staff, asking for ideas and opinions. Someone suggested the Porterfield Cherry Stout, which I thought was a fine name. After all, the cherries came from Cherry Leaf Farms, which is owned right here in Northfield by a gentleman named John Porterfield. And then someone suggested that people might be confused because the word “porter” was in the name.
Now, I’m not going to tell you folks who that person was. Nope, I will not let you know that one of our bartenders, whose name may or may not rhyme with “Sweet Biff,” is so cynical and/or disrespectful toward our clientele, that they really thought you would get confused by the fact that the word “porter” was two-thirds of a word in the name of a stout. One would think that putting the word “stout” at the end of the beer would be enough for you folks. I certainly did.
Anyway, somewhere along the line, the decision was made, and here we are at Cherry Leaf Stout.
Even though we’ve already had a beer named Cherry Leaf Saison.
We really need to put more thought into the naming of beers.
Regardless, as of today, we have a brand new cherry infused milk stout on tap. I for one, naming situation notwithstanding, am very excited about this beer. It’s absolutely delicious.
So, for starters, this is a stout beer, which is a name that sort of belies the truth. People hear the word stout and think “big and heavy,” but it’s almost the exact opposite with stout beers. Yes, they are quite dark, but generally these beers are fairly light and relatively low in ABV. I think this one is 5.2%, which is not very high at all. The people who refer to Guiness – the most famous of all stouts – as “liquid bread,” have never really tried Guiness. Stouts tend to have some toasty, chocolaty characteristics, as this one does. Our beer was brewed with cherries from Mr. Porterfield’s farm, and then rested on cherries again after most of the process was over. Brewmaster Randy Clay likes to say “Chocolate and cherries are yummy,” and he’s right. This beer is yummy.
It should be noted here that the brewing division wishes to extend an apology to our dear friend and bartender Spencer Whitely, who suffers from an unfortunate intolerance to lactose. As I mentioned before, this is a Milk Stout. The “milk” in milk stout is an added lactose that makes the beer a little smoother and a little sweeter. We’re sorry Spencer. You should probably steer clear of this one. But we still love you very much.
We’re so sorry, in fact, that I’ll go so far as to point out that Spencer Whitely does not rhyme with “Sweet Biff,” so you can eliminate Spencer from any suspicion in the The Case of the Cynical and Disrespectful Bartender.
Aw, what’s in a name anyway? Nothing changes the fact that this is a very, very good beer. Come see for yourself. We open today at 4.