- PUB & BREWERY
- THE PIKE STORY
Pike Entire is smooth and chocolaty – reminiscent of small-batch bourbon with its vanilla and wood overtones. The 2016 vintage was made by aging Imperial Stout in Woodinville Whiskey barrels, which impart creamy vanilla and whiskey flavors. After aging it is blended back into our Pike XXXXX Stout. Delicious with hearty fare like roast beef or country ham, Stilton and other blue cheeses, and dark chocolate desserts.
Until the 18th century, malt was ‘kilned’ over wood fires making most beers dark brown or black. The move to coal allowed brewers a little more control, but it was not until coke, a bi-product of coal, was introduced that pale malt could be kilned. Pale malt yielded more sugar than black malt. Because the Thames was polluted, soft water, ideal for dark beers, was drawn from wells. This water yielded an unpleasant flavor to dark beer unless it was blended with paler beers made by country brewers who had access to hard water. These country brewers bought dark beers from London and aged them in large oak casks. After aging, they sold them back to the London brew pubs as highly desirable “stale” (aged) beer.
Brew pubs in London then began to blend the black, pale and aged beers with the result known as ‘three threads’, a corruption of ‘three thirds’. Ralph Hardwood’s Bell Brewhouse was the first to market an already blended beer, called Entire, to other pubs. Entire is the Porter’s predecessor.
MALT VARIETIES: ESB, Maris Otter, Crystal, Roasted Barley, Black Malt, Munich, Chocolate Malt, Malted Wheat
HOP VARIETIES: Zeus, Chinook, Falconer’s Flight
Pike Entire is available, when it’s been properly aged, on draft and in 22 oz wax dipped dinner bottles.