CHAPTER 3

RYE BARREL-AGED BELGIAN QUADRUPEL

So closes our third chapter…
For the third iteration of our annual Chapter-series beer, we lovingly barrel-aged our multiple award-winning X Belgian Quadrupel in rye whiskey barrels. Chapter 3 has big notes of toffee, caramel, banana bread and baking spice. It’s smooth and rich and absolutely made for long, cold nights. It’s ready to drink now, but be sure to put at least one down in the cellar to enjoy in future years.

STYLE: Rye Barrel-Aged Belgian Quadrupel

FLAVOUR PROFILE: Sweet and spicy

HOPS: Magnum

ABV: 11.5

IBU: 42

CHAPTER 2

BARREL-AGED BARLEY WINE

So closes our second chapter…

 For Chapter 2 we have lovingly barrel-aged our Now & Then Barley Wine in Pedro Ximenez sherry casks. This 11.9% beer is wildly complex, with all sorts of malt goodness going on. It has big notes of raisin, dried fruit and caramel with underlying notes of coconut, vanilla and oak. It is full-bodied and luscious and chewy and is tasting incredible right now, but like our Chapter 1 beers it will continue to age gracefully for years to come.

STYLE: Sherry Barrel-Aged Wee Heavy

FLAVOUR PROFILE: Big bold slow sipper

HOPS: Mosaic, HBC472

ABV: 11.9

IBU: 60

LUNA & FUEGO

BARREL-AGED MEXICAN HOT CHOCOLATE STOUT

Luna & Fuego Mexican Hot Chocolate Stout (11.9%) is the perfect winter sipper. We started with a whopping imperial stout with cocoa, cinnamon and vanilla, then spiked it with a trio of chilies – sweet ancho, tangy guajillo and smoky chipotle. Zing! Once fermented, the beer was transferred to Woody Creek Rye Whiskey barrels to age gracefully for eight months and soak up some of those caramel and vanilla notes from the barrels.
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The beer pours a thick, viscous black. The vanilla and cinnamon lend notes of horchata, while the cocoa and chili marry to create a decadently sweet and lingering spicy flavour. It’s impossible to tell where the warming alcohol begins and the chili heat ends. Did we mention it’s smooth? Ridiculously so.

CHAPTER 2

SHERRY BARREL-AGED BARLEY WINE

So closes our second chapter…
We have lovingly cellared our Now & Then barley wine in Pedro Ximenez sherry casks for 10 months. This 11.9% beer is wildly complex, with all sorts of malty goodness going on. It has big notes of raisin, dried fruit and caramel with underlying notes of coconut, vanilla and oak. It is full-bodied and luscious and smooth and chewy and is tasting incredible right now - but like our Chapter 1 beers it will continue to age gracefully for years to come.

STYLE: Sherry Barrel-Aged Wee Heavy

FLAVOUR PROFILE: Big smooth slow sipper

HOPS: Magnum

ABV: 11.9

IBU: 40

CHAPTER 1

BARREL-AGED WEE HEAVY

Made to celebrate our first anniversary, Chapter 1 showcases our Scottish Wee Heavy in two types of oak barrels - Woodford Reserve bourbon barrels and Highland Scotch barrels. The scotch barrels impart notes of light smoke, gentle brine, tobacco leaf and raisin to the rich toffee and caramel flavours of the Wee Heavy. The bourbon barrels lend a melange of cooking spice aromatics and flavours reminiscent of caramel, vanilla and sweet butter tart to the full-bodied wee heavy. Individually filled and wax-dipped by hand, these gorgeous bottles are ready to drink now, but will continue age gracefully in your cellar. Fancy!.

STYLE: Scotch & Bourbon Barrel-Aged Wee Heavy

FLAVOUR PROFILE: Big smooth slow sipper

HOPS: Magnum

ABV: 11.9

IBU: 40

NIGHT KITCHEN

PASTRY STOUT WITH PECANS

Take a trip to the Night Kitchen, where beer and food worlds collide. We take a full bodied milk stout, and judiciously layer flavour upon flavour to create a beer that is like dessert in a glass, while drinking like a well-balanced beer. Whole pecans, graham crackers, cinnamon bark, vanilla, cocoa and dark candi syrup blend to bring this decadent beer to life. Let it warm in your hands and capture all the delectable aromas wafting out, like steam from a pie. Try it with a wedge of pecan pie, throw in some ice cream for a boozy float, or just drink it on its own. Either way, you won’t be disappointed!

STYLE: Pastry Stout

FLAVOUR PROFILE: Dessert in a glass

ABV: 6.7%

IBU: 30