Based loosely on the Smokestack Series’ The Sixth Glass, this abbey-style quadrupel is separated into a number of oak bourbon barrels where it ages for varying lengths of time, some for up to three years. Cherries are added to make up for the “angel's share” of beer lost during barrel aging. Selected barrels are then blended for optimum flavor. The resulting beer retains only very subtle cherry characteristics, with toffee and vanilla notes coming to the fore.

Rye on Rye begins life as a brawny, tawny rye ale before being aged in freshly-emptied Templeton Rye barrels. Deep amber in color, this celebration of spicy rye malt and rye whiskey features notes of charred oak, vanilla and a delightful boozy sweetness.

As autumn reaches into colder winter months, we all seek a cozy connection. Let this rich and boozy imperial stout envelope you in the smooth sweetness imparted by aging on maple. Warm your body by the hearth, and your spirit by a Maple Mood.

Collaboration with Firestone Walker Brewery. A wheat wine blended and fermented with white grapes from Paso Robles, and a wheat wine fermented with Kveik yeast in Kansas City. Each beer was barrel-aged in a mix of whiskey and rye barrels and finally all blended together producing a dry, light-bodied barrel-aged wheat wine. 

Over-the-top but surprisingly approachable, this twist on the classic style starts with several types of malted barley, rye, oats and wheat. Robust flavors of vanilla, espresso, whiskey, chocolate and roasted grain are balanced by hints of date and plum, with just enough hops to round it all out. Roughly one-third of the final blend is freshly brewed beer; the rest is aged for up to a year (or more!) in both first and second use whiskey casks.