Pirate bomb is our beer Prairie Bomb! aged in rum casks. The flavor from the casks helps impart more vanilla and coconut flavors to the beer while helping to add more body and smoothness to the already explosive and expressive flavors of Bomb!
Sweet, ripe boysenberries are swirled with creamy vanilla bean in this sundae-inspired treat. We took fresh, juicy boysenberries and drizzled them over creamy and smooth vanilla bean. Combined with our Bourbon barrel-aged Wheat Wine ale, this boysenberry treat is bound to delight your taste buds with its myriad charms
This version of our imperial wild ale spent 26 months in Sangiovese wine barrels. Aromatics of Brandy-soaked raisins carry through to the palate with heavy French oak tannins and some sweetness reminiscent of Barleywine. The finish is slightly sweet but not cloying
A sweet traditional style mead made from organic honey from Zamunda. Fermented on oak harvested from a mop handle used to disarm a would be robber at a Queens, NY dining establishment in 1988. Or perhaps a traditional style mead made with African wildflower honey harvested in the Zambezi Valley of Zambia and fermented on American Oak
A mixed fruit melomel focused on “Superfood” type berries. Pacific NW Marionberries meet European Elderberries and Huckleberries from the mountains of Idaho. Aged on oak for a bold berry and vinous experience
We’re at it again with Old Father Time for a new Chronology Series™ - a Scotchology, if you will, with a base resembling a Scotch-style ale. In this installment, we brewed a wee heavy - known for rich, malt-forward flavors - 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 first...
We brewed a wee heavy - known for rich, malt-forward flavors - and set it to age in bourbon barrels. Every six months, we take a quarter of the barrels, blend them and bottle them. This second bottling in the four-part series represents the nuances imparted to the base beer after 12 months of barrel aging
An abundance of plum makes this powerhouse of a porter amazingly smooth and delicious. Aromas of raisin and dark fruit abound, creating an immensely satisfying complexity and depth. A marathon of fermentation, when brewer's yeast pushes to this level of alcohol at 16.8% its PLUM TUCKERED-OUT!
Alvinne's Fellowship of Exceptional Ales n°9. Barleywine. Cuvée d'Erpigny icebock blend. Nine rings for nine mortal men to die, nine beers for nine mortal men to enjoy. This last one is a dangerous one, be careful. Cuvée d’Erpigny was aged for 20 months on a Chateau Moline red wine barrel (Bordeaux/Medoc) and was icebocked. This was blended with a blend...