About This Beer
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.
Tasting Notes
Next, they used a solera-style aging process, which involves resting the brew in maple-bourbon barrels back in 2022, occasionally removing a portion, and topping off the barrel with un-aged, oxidized beer. This allows the team to precisely manipulate the body while also controlling the amount of wood and vanilla flavors present at any given time.
Today’s beer is the third complete solera pull, meaning it’s teeming with more delicious complexity than ever before.
Noteworthy Ingredients
Reviews
3.92
6 Ratings
phil1006
0