To ‘macro oxidize’ the beer, founder and head brewer Brandon Capps drew inspiration from the Madeira wine-making process. He sealed the brew in a tank with oxygen and gently warmed it for an extended period. This rapidly matured the beer, creating nuances of raisin, plum, cherry, and toffee, like you’d find in a barrel conditioned brew.

But since there’s no evaporation in the tank, the beer doesn’t become thicker or sweeter like with typical oak aging.

Next, they used a solera-style aging process. That involved resting the brew in bourbon-maple barrels, occasionally removing a portion, and topping off the barrel with un-aged, oxidized beer. This allows the brewers to precisely manipulate the brew’s body while also controlling the amount of wood and vanilla flavors present at any given time.