Barrel Aged Fluffist Type_Farmhouse Ale - Brett We brew a red ale

We brew a red ale and let it age and sour in a foudre—a large oak fermentor typically used in winemaking—before adding fresh

fudge and chocolate brownie

yet it remains inviting

Whiskey barrel aged Imperial stout with Blueberry

a wonderful complexity and depth is imparted from aging in select Bourbon barrels

Barrel Aged Fluffist Type_Farmhouse Ale - Brett We brew a red aleDessert Style Milk Stout brewed with English malts, debittered black malt, and a heavy oat bill. We conditioned this one on cacao, Madagascar Vanilla Beans, marshmallow, and graham cracker, then let it rest in barrels for an average of 30 months before blending. Think creamy, dreamy, liquified smores with a mellow oak balance from all that time in booze kissed wood.