The story
In the 18th century, London brewers exported strong stout to the Baltic region and to the Russian imperial court. Thrale’s Anchor Brewery in Southwark, later acquired by Barclay Perkins, became famous for it. The beloved tale that Catherine the Great personally adored the beer is repeated everywhere, but documentary evidence is thin — treat it as a charming legend. What we do know is that “Imperial” and “Russian” became attached to the strongest stouts, and Barclay Perkins’ successor, Courage, continued brewing Imperial Russian Stout well into the 20th century.
American craft brewers embraced the style with gusto, and in 1992 Goose Island in Chicago aged an imperial stout in bourbon barrels, kick-starting a craze that now includes countless barrel-aged and pastry-inspired versions.
What it tastes like
Intense and layered. Roasted malt brings espresso, dark chocolate and burnt sugar, while dark fruit notes — plum, raisin, fig — come from both malt and yeast. Hops range from subtle to prominent, and the alcohol adds a warming, sometimes port-like quality. The body is full and the texture velvety. Color is pitch black, with a tan to dark brown head. Barrel-aged versions add vanilla, oak, coconut and spirit notes.
How it’s made
Brewers need a lot of grain: heaps of pale malt plus roasted barley, chocolate malt, black malt and crystal malts. Long boils concentrate the wort. Healthy yeast pitches and careful temperature control are critical to ferment such high gravity worts cleanly. Many breweries age the beer for months, sometimes in used spirit barrels, to smooth rough edges and build complexity.
Fun fact
Imperial stouts are among the few beers that genuinely improve with age. Stored cool and dark, a strong example can evolve for years, with the roast mellowing and flavors of sherry, leather and dried fruit emerging. Many beer lovers buy two bottles: one to drink now, and one to open years later for comparison.