Barrel Aged

Dry-hopped sour aged in oak barrels with lavender and honey.

Afterlight is a dark sour beer aged in French Bordeaux wine barrels. Fermented with Brettanomyces and Lactobacillus, this decadent sour beer presents notes of dark chocolate, dried cherries and vanilla. Dark and alluring, Afterlight entwines flavors of both beer and wine.

Three of the 2019 Wild Sinister Kid blends were conditioned upon twice the amount of fruit as their counterparts to achieve a truly elegant and fruit-forward final blend. Consisting of 50% bourbon barrel-aged beer and 50% wine barrel-aged beer, Wild Sinister Kid: Double Cherry Malbec pours a gorgeous ruby brown in the glass. Ripe with abundant red fruit aromas, layered notes of juicy cherry, fresh plum, and raspberry juice jump from the glass. Offering a moderate acidity balanced by a silky mouthfeel, we're proud to share this luscious beer with you.

Brewed in the Franco-Belgian tradition of strong golden ales. Spicy and peppery with a gentle hop bouquet and the beguiling influence of wild yeast. W/ blackberry and lime.

Fated Farmer Series: Concord Grape

Welcome to Frucht, our land of fruited Berliner Weisse-style beers. Known for a tart flavor profile and traditionally low ABV, our German-style wheat beer gains even more funky notes and natural earthy-woodiness from fermentation in one of our twin oak foeder vessels - the largest known to be fabricated in this country. This installment in our Frucht series is perfect for fall, featuring cranberries and orange zest.

Bourbon barrel aged imperial stout on coffee beans.

Fermentée et élevée en fûts de chêne avec une flore de bactéries acidifiantes et de levures brettanomyces. Assemblage de 1, 2 et 3 ans.

2016 SERIES BATCH NO. 03

The base beer is the recipe of 2014 Stone Homebrew Competition winner Chris Banker, an intensely flavorful milk stout brewed with cocoa, coffee and spices to mimic the flavors of Mexican hot chocolate.

Time spent in bourbon barrels gave an already complex beer even more complexity and flavor intensity, layering additional caramel-like and vanilla flavors on top of those already present. Aromas of rich coffee and dark chocolate are followed by nutmeg and cinnamon; a lush, heavy mouthfeel laden with charred oak and toffee engulfs the palate on the first sip. Lingering pasilla pepper and soft oak flavors persist through an exceptionally long finish in this intensely rich and satisfying beer.

From our series "Wicked Tales of Scotland" - 4 whisky barrel-aged beers released at the brewery February 2nd 2019.

10% Whisky Barrel Aged Peated Baltic Porter (Bowmore)

The Black Cat – or cat sith in the local tongue – is a fairy creature, always known for the white spot on its chest and for being as large as a grown-up dog. Known to haunt the Scottish Highlands, it was feared by the Scots, especially around the time of a death. If the corpse had not yet been buried before the Black Cat appeared, it would steal your soul before the gods claimed it. What was left behind was a soulless spirit, doomed to forever roam the borderlands between Heaven and Hell. Oh yes indeed, the Black Cat is a beast largely to be feared. Temperamental as most felines and risky to deal with. Some households feared that only a constant supply of fresh milk in the barn in a specific Black Cat saucer would keep them fortunate. And those farms that did not put out a saucer of milk would be cursed by having all of their milch cows run dry.

Map of the Moon is a golden sour beer aged in oak barrels with twice the amount of apricots that we normally use in our fruited sour beers. Fermented with a special blend of microorganisms, this sour beer showcases notes of both ripe and dried apricots. Bright and juicy, Map of the Moon will guide you to a realm of apricot bliss.

We took our double gold medal winning Brainless® Belgian, added peach puree and aged it in French Chardonnay casks. It develops nicely as it warms displaying more fruit and wine.

Brewed in the style of a “West-Coast” Imperial Red Ale. Upon first sip, this beer showcases a delicious malt bill worthy of any Red Ale.

The base beer for Double Apricot Stonington was brewed with 100% Valley Malt and fermented by our native New England mixed culture which was collected from grape skins at Saltwater Farm Vineyard in Stonington, CT where JC & Esther Tetreault were married. This New England Saison is aged in French oak Chardonnay casks for sixteen months to layer in a bright vinous character before being blended back into stainless to carry out a secondary fermentation on 4.5 pounds of apricots per gallon for three months.

Out of the bottle, Double Apricot Stonington pours a hazy orange color, immediately announcing itself by swirling a bevy of stone fruit aromatics with undertones of bright white wine, lightly toasted oak and a mild funk. The amplified quantity of fruit used intensifies flavors of apricot nectar, yellow peach, overripe pineapple and tart, freshly squeezed orange that meld together and crash over the palate in bold waves. Balanced by a light biscuity malt backbone, Double Apricot Stonington is splendidly sour with a crisp, semisweet finish accentuated by an elegant floral note and bellini-like effervescence.

The latest edition of our New England Wild Saison series is aged on raspberries and features a generous amount of local wheat from Valley Malt in Hadley, Massachusetts. Pouring a slightly hazy pinkish hue, Raspberry Lineage Wheat presents bright aromas of fresh, sweetened raspberry jam with an underpinning of rich, woody-oak and a touch of funk from our Native New England mixed culture. On the palate, tart raspberry, ripe blackberry and muddled cranberry are delicately balanced by subtle, tangy lemon peel and a slight floral accent. A light, drinkable body and dry finish give Raspberry Lineage Wheat added nuance and approachability.

Scotch Ales and whiskies are natural complements, sharing flavors and aromatics such as caramel and toffee, but rarely do we have the opportunity to age our beers in Scotch whisky barrels due to their scarcity. So, when our Brewmaster was fortunate to have the opportunity to procure barrels from his favorite Scotch distillery, Laphroaig, the team jumped on the opportunity to marry two of our favorite beverages. This medium-bodied Scotch Barrel Aged Peated Scotch Ale carries the flavors of Toffee and Scotch alongside the aromatics of Caramel and Peat, making this the perfect beer to enjoy by the fire during Chicago's cold winters.

This year’s release is a blend of 18, 12, and 8-month Bourbon Barrel-Aged Dark Star in 12-year old Kentucky bourbon barrels. Spiced with cinnamon, nutmeg, allspice, ginger, vanilla, and clove.

Strong Belgian blond brewed with walnuts, raisins, cinnamon, allspice, nutmeg, and lemon zest. Fermented with Nordic Kveik yeast and carrot puree, the beer was then laid to rest for 14 months in freshly dumped bourbon barrels. After the final blend, the bourbon barrel aged beer was conditioned on Ugandan vanilla beans.

Missouri Sour Brown that was cofermented with crabapples from the Angry Orchard innovation cider house in Walden New York. We brewed this beer with our great and long time friend Ryan Burk, the head cidermaker at Angry Orchard, before racking it to French Oak Puncheons to age a year before being bottled and naturally conditioned.

Long Life is a American Wild Ale aged in oak casks with different varieties of wine grapes, hops and fruits. Each beer in the series is an appreciation of the nuance and complexity that extended time in oak imparts. All-in-all over two and a half years of barrel-aging and cellaring went into bringing this series to the bottle.

This edition of Long Life is aged on Sauvignon Blanc and Chenin Blanc grape juice, Hallertau Blanc hops, and peach. It displays complex and inviting aromas: ripe white peach flesh and gooseberry are intertwined with delicate jasmine, honeysuckle and subtle barnyard funk. The Chenin and Sauvignon Blanc grapes meld on the palate offering up flavors of tart pear, quince and dried persimmon with a flinty minerality, Overtones of peach carry through to the finish where the Hallertau Blanc hops amplify the palate with flavors of white table grape and bright lemon and add a herbaceous pop of elderflower and fresh lemongrass. Long Life - Peach is a touch sweet and moderately sour with a medium body, invigorating carbonation and a clean finish.

Aged in select whiskey barrels, resulting in this exceptional beer bursting with flavors of dried fruit, cherry, vanilla and toasted oak. Best enjoyed slowly in a snifter.

Blended by our friends Dave Keene and Chad Calvery, Garage Service is a toast to a legendary craft beer institution. Much like the eclectic character of the Haight, Dave and Chad chose barrels that showcased a spectrum of base malts, fermentation techniques, and fruits. Served with a side of grit, Garage Service is a blend of gold and red sour beers aged in oak barrels with plums and prickly pear that drives notes of candied plums, dried berries, and orange peel. This beer pairs well with cigars at 543 or any 30th Anniversary you might find yourself celebrating!

Barrel Aged Barley Wine with nice presentation.

Wild Sinister Kid: Black Currant Pinot Noir is a blend consisting of 60% bourbon barrel-aged beer and 40% wine barrel-aged beer conditioned on black currants and pinot noir grapes. Pouring an enticing garnet color, aromas of fresh-pressed grapes, mixed red berries, black currants, and a hint of herbaceousness are immediately apparent. Soft on the palate, with a medium body, Wild Sinister Kid: Black Currant Pinot Noir boasts a refined acidity that welcomes the next sip.