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  • Sinnister Occasional Irregularity at The Beerhive, Edinburgh. Free UK shipping.
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Sinnister Occasional Irregularity

Sinnister Occasional Irregularity

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Producer Sinnister Brewery
Country Scotland
Region Midlothian

Tasting Notes

Damson Skin, Bitter Cocoa, Saddle Leather and Damp Oak

Explore Further

Imperial Stout Scotland Stout

This Pairs With:

BBQ Meats Steak Haggis Chocolate Desserts Autumnal Drinking

Don’t forget your bottle opener!

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More About Sinnister Occasional Irregularity

Scottish Whisky, Irish Whiskey & American Bourbon barrel aged strawberry, coconut, amburana and vanilla cheesecake imperial dessert stout.

a big old impy from multiple barrels, then re-fermented on a shit load of Scottish strawberries, toasted coconut, Amburana wood chips and Tahitian vanilla pods.

expect a big sweetish impy with tart strawberry (being fermented the strawberry flavour isn't sweet (damn yeast) but this gives it a cheesecake feel) along with your typical toasted coconut blending in with the vanilla and a little cinnamon from the amburana. 

Meet the Producer, Sinnister Brewery

Sinnister Brewery

Style: Brewery

Some breweries specialise in session pales. Sinnister looked at that idea and decided enormous barrel-aged imperial stouts sounded considerably more entertaining.

Based in Midlothian, the tiny Scottish brewery has built a reputation around small-batch, barrel-aged imperial beers, often released in extremely limited quantities. The operation describes itself as considerably smaller than a nano brewery, which already tells you something about the scale involved.

The focus sits firmly on big flavours. Imperial stouts, barley wines, old ales and whisky-barrel projects dominate the range, frequently spending long periods ageing before release. Highland, Lowland and Speyside whisky barrels all make appearances, bringing layers of oak, smoke, chocolate, dried fruit and warming spirit character.

Despite the intensity, the beers generally aim for balance rather than sheer excess. Barrel character supports the beer rather than completely flattening it, which is not always guaranteed in this corner of craft brewing.

Everything feels deeply old-school in the best possible way. Small batches, hand-numbered releases, wax seals and beers built for slow drinking rather than rapid turnover. Sometimes a little theatricality is entirely justified.