Saison Bernice is an exquisitely fermented farmhouse ale. Dry and refreshing, Bernice is made of the freshest on-hand and locally available ingredients. She receives multiple yeast additions, including Brettanomyces, and is further aged in the bottle
Dark Saison Style BA in Oak BarrelsFarmhouse Noir is our version of the darker side of the Saison style. Fermented entirely in oak Farmhouse Noir delicately balances light, chocolate notes and barnyard funk with a tight vinous acidity. The use of flaked oats lends a silky mouthfeel, just as its deep chestnut hue belies a dry and refreshing finish
A double dose of vanilla derived from both fresh Bourbon barrels and the trio of Tongan, Ugandan, and Mexican whole vanilla beans is complemented by essences of chocolate, caramel, and molasses to round out this luxuriously silky stout.
This collaborative maple bomb at 12,5%, has been spending 1 year on Woodford Reserve bourbon barrels, and is one of our sickest, and thickest(!), beers to date. Serving alongside actual pancake stack is optional, but highly recommended.
Oso. A robust English Porter fermented in the traditional open top tank. A process that allows the yeast to fully express it’s character by developing sweet fruity esters. We then aged the beer in rye whiskey barrels for several months adding warm vanilla and caramel notes.
Oude Tart is our Flemish-style sour red ale that has won back to back World Beer Cup Gold medals in that category as well as a Great American Beer Festival gold medal for the same. This is that same beer, but now with cherries to compliment the flavors of dark fruit, leather and toasty oak that the original is so well known for
The name for this beer is a reference to the unique and delicious Vin Jaune wines of the Jura region in France. It started life as Belgian-style tripel, and after two years of maturation in dry sherry barriques it emerged as a light amber colored beer with strong oxidative notes of almond, hazelnut, and oak.
The “Old Time” series is a collaboration with The Charleston Beer Exchange. The base beer (a Belgian-style strong dark ale) for all four Old Times was originally brewed in July 2011, then aged in a variety of oak barrels, some with and some without a blend of brettanomyces, lactobacillus, and pediococcus. Grumpy Old Time was aged for 18 months in ten...
We’ve replaced the wheels of time with barrel heads. They don’t turn, yet they embrace the evolution of beer and time on a level that can’t be rivaled. For this Chronology Series™, we brewed an imperial porter and set it to age in bourbon barrels. Every six months, we’ll take a quarter of the barrels, blend them and bottle them. This second bottling...