Chuck originally brewed and bottled the beer in 2010 while brewmaster at San Diego’s Green Flash Brewing. The beer was a Top-Rated beer after its initial bottle release in 2010 and remained on numerous top 100 lists for years while also earning a prestigious silver medal in the Wood- and Barrel-aged Strong Beer category at the 2012 edition of the Great American Beer Festival.

“When MJ and I left San Diego to start our own brewery, we felt we had a duty to keep Silva Stout alive and, in doing so, replicate the glory of those original, award-winning batches,” says co-founder and brewmaster Chuck Silva, who tips his hat to Green Flash for handing him the trademark when he set off for Paso Robles “I’m giving Silva Stout a rebirth with a new imperial-stout base recipe that adds depth and fullness to the beer’s body and overall character. A variety of different spirit barrels are being used to age the stout for extended periods to get the full flavor each barrel has to offer and allow for unique small-batch releases.”

The new imperial stout siphoned into those barrels goes by the name Ouroboros (the Greek symbol of rebirth). The first release will consist of stout aged for 14 months in rye whiskey barrels. Maturation in rye barrels lends boozy notes along with nuances of molasses and oak that mesh with the base-stout’s inherent dark chocolate and roasted cacao flavors. Additional notes of plum, dates and prunes come courtesy of the barrel-aging process while a hint of cola nudges its way in care of exotic sugars added to the boil kettle. The contents of two rye whiskey barrels were blended together for this release, with a touch of fresh stout added back to tame the booziness and finesse the concentrated beer.

Read More at Source: Brewbound