Saint Arnold Bishop’s Barrel No 13 Coming 3/21

Bishop’s Barrel No. 13 pours a dark brown color with ruby highlights that supports a thin, khaki colored head that dissipates slowly. The high alcohol (12% ABV) shows itself visually with legs that stick to the glass when swirled. The aroma brings forth a bouquet of bourbon, vanilla and Belgian yeast characteristics. As it warms, aromas similar to flan and bananas foster emerge, leading brewers Stephen and Aaron to describe it as "liquid dessert."

Saint Arnold Bishop’s Barrel No. 13 is available in 12 ounce bottles and on draft. Due to the limited quantities produced from the barrels, Saint Arnold Bishop’s Barrel No. 13 is only distributed to pubs and restaurants throughout Texas and Louisiana.

When released in 2013, Saint Arnold Divine Reserve No. 13 was enthusiastically received. It earned an overall rating of 93 from the community on Ratebeer and 91 on Beer Advocate. The brewers used Munich, CaraVienne and Chocolate malt to create a big, but drinkable full bodied beer with a rich malty palate.

"The idea for this beer started in 2013 when we filled a few bourbon barrels with Divine Reserve No. 13 and set them aside to age for a rare beer tasting event that coincided with our 20th anniversary in 2014," said brewer Stephen Rawlings who developed the recipe for the base beer. "We had such positive feedback that we added this to the barrel program. Aging in the bourbon barrels brings out all the bourbon flavors – vanillas and fruity character that’s almost like jam that all works together beautifully."

Saint Arnold Bishop’s Barrel No. 13 is best enjoyed at 50 to 55 degrees. Something special happens as the beer warms – aromas similar to flan and bananas foster emerge while flavors are reminiscent of a sweet liquid dessert of sticky toffee with dark fruit/cherry parfait accompaniment.

While these beers can be aged, they have done a fair amount of aging in the barrels and are designed to be enjoyed soon after bottling. Future Bishop’s Barrel beers currently aging in the Saint Arnold barrel room include the following: Imperial Stout aged in bourbon barrels, Barleywine aged in Rye Whiskey barrels, Sorachi Ace Dubbel Aged in Red Wine barrels with brettanomyces, Old Ale aged in white wine barrels with cherries and brettanomyces, and Adambier aged in bourbon barrels.