A historical recipe from a defunct UK brewery. This recipe is a Russian Imperial Stout from WW2. Due to rationing, regular beer in the UK during this time was 2.5-3% ABV, hence this 5.5% Imperial Stout. We now think of Imperial Stouts as being 9% ABV or greater, so we’ll call this a brown stout, shall we? Deliciously malty while still easy to drink, this cask was fermented with a famous yeast from West Yorkshire.