New Barrel Aged Beer and Cider


Hermitage Barrel Aged Ale of the Hermit
The inspiration for the Ale of the Hermit recipe was a beer originally made popular in the late-19th and early 20th-centuries, and seen by many beer geeks as one of the driving forces behind the modern American craft beer movement. The original brewery (not sure if Pete wants this publicized, but it was Ballantine Brewing) had two versions of their pale brew; the regular offering available to the general public, and another that was aged in wooden barrels for 10-20 years (yes, years!) and only given as gifts to friends of the brewery around the holidays. Barrel-Aged Hermit Ale is the culmination of our homage to that original vision. A smooth sipping pale ale, bursting with both barrel and hop complexity.

Against the Grain Kentucky Ryed Chiquen
An amber ale brewed with rye malt and aged in rye whiskey barrels. Our first barrel aged beer here at Against the Grain is the Kentucky Ryed Chiquen. Named so because it was made in Kentucky, has a lot of Rye in it and was aged in rye barrels and it’s not Chicken. As we all know (or should know) Chiquen refers to anything that is not chicken. Now that we have all that straight, we will talk about what is in this beer. Brewed with Maris Otter from the UK and rye malt and caramel rye from Germany, imparting a spicy, fruity and dry flavor. Then hopped with enough English Nugget and Kent Goldings just to balance and fermented with our house ale yeast. After fermentation we moved the entire batch into the AtG private dining room and into used Redemption Rye barrels from our good friends at Strong’s Spirits. There it aged for 5 weeks until we felt it had picked up the right amount of residual bourbon character and oak flavors. We then transferred it to our serving tank, carbonated it and the end result is on tap now, a balanced drinkable and complex barrel aged beer.

Crispin Steel Town 5th Anniversary
A jam session cider with lashings of soul and raunch. When the sun goes down, you still hear the beat of blood, sweat and tears in Steel Town. A cask ages masterpiece worthy of a 5th Anniversary celebration. Colfax classic apple-wine aged with a loving touch in 5 distinctive barrels and harmoniously blended to showcase the character of 5 talented impresarios. The sweet exuberance of Sherry supported by Port’s bass tones, layered with the souldul harmonies of Shiraz and Rye’s subtle spice notes, all keeping pace with the unmistakable driving rhythm of Bourbon. Before pouring, give a solid bottoms-up tilt and swirl to disperse sediment evenly and best enjoy the complex aroma and banquet. Best enjoyed at cellar temperature, 50/55F. With or without 1 or 2 ice cubes.

Great Divide Barrel Aged Hibernation Ale
Over 12 months in whiskey barrels has completely transformed our prized winter seasonal, producing a Hibernation that starts with big whiskey flavors before mellowing out into luscious chocolate, dark fruit and vanilla. If you can only take one beer into your cave this winter, we suggest this one.

Hermitage Boysenberry American Sour Ale
Boysenberry Sour is the very first sour project that we put together for ourselves here at Hermitage, way back in July of 2012. The base beer was actually fermented in the wood, so the beer spent its entire life inside California wine barrels. After a long, slow aging process of about two years we added hundreds of pounds of Boysenberries to the barrels and let the fruit deliciousness meld with the delicate wine-like character of the beer. The end result is a complex-yet-drinkable, pleasantly tart, fruit-forward beer that develops on the palate with every sip. Sour beer the Hermit way.