100% Brettanomyces Fermented Dark Farmhouse 7.9% ABV. Inspired by Brabant (remember that one?) and the goodness of its marriage of Brettanomyces fermentation and Belgian dark malts, we’ve crafted this celebratory wild ale using three strains of Bretts. Our house strain, Brettanomyces drie, brings loads of ripe stone fruit aromas to the mix. Brettanomyces bruxellensis lends the classic horsey and rustic aspects of a traditional wild ale, while Brettanomyces custersianus delivers massive tropical fruit essences to the flavor party. Add some beautiful, dark and robust Belgian specialty malts for caramel, chocolate and fig elements and you have this — our rendition of a Dark Farmhouse Ale
Uncle Jacob’s Stout
Jacob Spears, our 6th Great Grand Uncle, is credited as the first distiller to label his whiskey “Bourbon.” He built his distillery in Bourbon County, Kentucky in 1790 – 203 years before began brewing. While obviously a bit too late to produce Uncle Jacob’s wash, we’ve instead created something far more complex. In his honor, we present this robust, silky smooth, full-bodied and altogether extremely American rendition of an Imperial Stout aged for 6 months in the very finest bourbon barrels. This explains a lot about our penchant for big brews! It’s in our blood!
Brewed with Rocky Mountain Water, Malter Barley, Flaked Oats, Hops and Yeast.
Sour ale blend of 50% ale aged in Tequila barrels and 50% ale aged in Cabernet Sauvignon barrels.