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 aged the beer, creating nuances of raisin, plum, cherry, and toffee, like you’d find in a barrel aged brew.

But since there is no evaporation in the tank, the beer does not become thicker or sweeter like with typical oak aging.

Next, they used a solera-style barrel aging process. That involves 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.